The Customer Experience & How Your Culture Impacts It

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I was literally grinning cheek to cheek on a Monday morning at a cafe in downtown Vancouver because of the level of service that I was witnessing paired with what seemed like the coolest and most natural culture I had experienced in a long time.

Nemesis Coffee in Vancouver, B.C, Canada crushed it.

While this weeks podcast isn’t just about Nemesis and how seemingly every aspect of what they are doing is very naturally supporting the other left me inspired and motivated to ask the question to everyone else out in our industry, What is your culture? How do you nurture it? and How often are you checking in to make sure it is how you’d like it to be?

I mention in this weeks podcast how I likely look at businesses in the hospitality industry through a much different lens then most. Perhaps the “average Joe” off of the street won’t notice the attention that a given staff member is giving to those pieces of cutlery, or the sheer excitement amongst the staff to receive some new samples of a product they’ve been waiting to see, or just how actually attentive each and every staff member is towards the guests needs as well as each of their own team members as well.

While these are all things that I personally picked up at Nemesis Coffee the other day, it may not be, for example, what my Dad sees. However I would be willing to bet that even though my Dad might not be looking for those things, he feels them whether they exist or they don’t and that ultimately will be impacting his experience in that space.

Consciously or Unconsciously the culture you create in your business is not only impacting your team, but it is having a lasting impact on each and every guest that walks through your doors.

Tune in to the podcast to hear me break this all down a little further and share some insights on how you can lead your culture just a little bit better for a much greater impact.

Brad

What Can The Restaurant Industry Learn From Doctors? Balance.

I am always down to challenge the status quo and for so long (too long) the hospitality industry has been chewing people up and spitting them out. Just last week I spoke with a friend who went from running her own restaurant to running someone else’s and now is pivoting to real estate. She’s simply done.

Why is this the case? Are we in restaurants stuck in the echo chamber where it is “cool” to work unfathomable hours day in a day out? Is it sexy to burnout? How sustainable is this model?

I feel like other industries have caught on to this and facilitated the necessary changes to allow for longevity of the given industry and its individuals. The most intriguing of these industries to offer a new way of doing “business” is our medical industry here in Canada.

Featured on CBC’s White Coat Black Art we are seeing the rise of Part-Time Medical practitioners that are choosing less hours for time with family and time for themselves. A more balanced lifestyle.

“Few doctors plan for a future that involves part-time work while they're in the throes of a gruelling medical school education, but even then, Michelle Cohen knew it would be a part of her plan at some point down the line.

 "I never really wanted to be — especially with a young family — to have that kind of 60-plus-hour-a -week work,"  Dr. Cohen told Dr. Brian Goldman, host of White Coat, Black Art.

The 30-something family physician in Brighton, Ont., shares a practice with a semi-retired doctor who wanted to reduce his hours. The arrangement lets her spend time caring for her three children.

"I don't want to push myself to that extent and not be a part of my family life and not enjoy my life now that I'm finally out of school," said Cohen, who worked full-time work previously when her husband took parental leave. “

Again I want to challenge the status quo. CAN this be the hospitality industry? CAN we shift how we do things for the betterment of the industry and every individual in it? Looking at what Dr. Cohen has done is challenge the status quo to facilitate a life much more balanced and one that promotes more longevity.

What does this look like in the hospitality industry? Right now, I don’t know but I’d love to have the conversation with members of the hospitality industry and other industries as well to see what we can come up with. How creative can we be? How badly do we want to see a change.

For me it all starts with setting boundaries for your particular business and the lifestyle you want, and then being extremely mindful when things begin to get a little bit sketchy. Have you just worked 4 weeks in a row with no days off? Likely time to check in with those boundaries or set some new ones. Are boundaries not possible? O.k well then lets discuss why that is, and what you need for these boundaries to exist.

I am completely empathetic to the challenges that our industry faces. With rising food costs, staffing issues, and the subsequent low margins there doesn’t seem to be a bright light in sight, but what we need is a shift. A shift in perspective on what is possible and a greater more prominent conversation amongst our community members discussing what could be possible.

Feet on the ground, head in the clouds approach

Taking from the Stockdale paradox, we have to stay attached to reality but hold on to the ultimate vision of what is possible. I am convinced that if, as a community, we are willing to come together to facilitate this change, one that supports a greater balance, we will look back at this time as the most defining for our industry unlike anything else we have ever experienced.

I’d love to engage with the global community on this and see what you all think as this will take a unified front and more sharing than ever before. But like I said, if doctors can do it, why can’t we?

Brad

Question: Are Egos Holding The Hospitality Industry Back?

How likely are you to ask for help when you need it?

I will admit it, at times I can be stubborn and really too embarrassed to ask for help.

At 37 years old I am now more willing than ever to admit that I have gaps in my game, or perhaps I just don’t know how to do something, or maybe I just need a helping hand and recognizing that is beginning to serve me very very well.

It’s not about being weak or really being humble, it’s about being honest and recognizing that we can and should be better, and a lot of the times we need assistance getting there.

As a restaurant consultant I am blessed to work with a variety of clients that all make up this dynamic industry and you know what, not one of them is perfect. Perfect, doesn’t exist. Working with my clients and just being a consumer in the industry with a keen eye for the details, it’s incredible what I see and hear happening. I am not always surprised that the gaps exist, but I will admit, sometimes I am surprised at how large those gaps are.

While I don’t know what I don’t know, I am confident that if 99.9% of these businesses that have gaps (see; issues) were willing to step out of their business and take a look at it from the consumers standpoint and relax the ego they would see the issues that are obvious and some that are likely a little more nuanced but all in the same, holding their business back.

Just like my podcast this week (released on September 4th) and lasts weeks episode where I mention that it is one thing to be aware of the issues, but the true growth comes in actually working to fix them. For a lot of us, myself included, these gaps exist because we don’t know how to fill them in, and we are too proud to ask for help.

Are we lacking the confidence in this industry to ask for help or am I way off base and there is a whole underbelly world that I am not privy to where chefs, bakers, bartenders, servers, and restaurateurs all share openly and admit that they are needing help in their business? If that is the case, please strike this blog from the record and forget September 4th’s podcast. Admittedly I would be extremely happy if that was the case as I am firm believer that we are needing more and more dialog around the issues we are all having and using the community as a whole to come together to share. Using the community that makes up the industry to do the best it can to offer solutions to some if not all of the issues. Or you know what? Not even offering solutions, just offering a place to be heard. Period.

If you’re in the hospitality industry, and like me it has taken you some time to exercise the ego aspect of what you do, without shame or pride, the next time you feel like you could do better, and you really want to do better, reach out, ask for help and just watch what happens.

… And I hope this goes without saying, but should you need anything from me, and if I can help you or your business, please reach out at anytime!

Brad

Who Is With Me?

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My very first job in food was at the age of 16 and I was given the opportunity to scoop ice cream, make cinnamon buns, and talk with the public every single day. That for me was it.

I was hooked and I have been ever since but I have never owned a restaurant.

You see I may not own a restaurant (yet) but my passion runs extremely deep for this industry and I am confident that my desire to see everyone who is involved in this industry succeed is beyond measure.

This industry has given me so much and now I look to give back to it. Through my Half A Dozen Hospitality Podcast, our Half A Dozen Dinner Series, my consulting work, and other projects I have I the go, I am looking to give back to this industry every opportunity that I can.

I feel like Jerry Maguire right now. “A night like this doesn’t come around often, I seized it.”

I want to do whatever I can to help as many people as I can in this industry right the ship. I feel like there is a ton of room for improvement and I am ready to get to work facilitating that change. Who is coming with me?

I don’t own a restaurant, but after being in this industry for 21 years I have never been more excited and motivated to help this industry move forward. Admittedly I cannot do this alone, but as Margaret Mead so eloquently put it, “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has.”

I am here to create a platform for the industry to come together and create some earth shattering positive change. Through education, conversations, and sharing I am confident we can get this business running like a fine tuned machine.

Through my nearly 100 podcasts (Episode 96 released today w/ guest Alex Black) and the conversations that it has facilitated I now understand better than ever that there are so many of us out there with challenges, issues, problems, and daunting tasks that are our current reality every single day. So what I am challenging myself to do is give a hand wherever and whenever I can to help change the reality of this industry to one where we slowly start hearing less and less about staffing issues, high food costs, low margins, bad landlords, worse guests, and overall feeling like everyone is just burnt out.

There is no such thing as the perfect restaurant, the perfect service, the perfect latte, or the perfect plate, but we can all come together to create a movement that will take us a heck of a lot closer to our collective vision for this industry. We don’t need an echo chamber of people airing the same grievances, what we need is a decision made on what we want as our reality and then set out to achieve it. With a unified front we can and will see some pretty epic change. This is a hill I am willing to die on alone if I have to, one client, or podcast, or pop up charity dinner at a time ensuring that the reality is better today than it was yesterday.

If you are out there and you have lost your desire, passion, care, and you are in a leadership role, I get it, but we need you to reconnect with why you started in this industry in the first place. We need people with passion, a vision and a desire to not only lift themselves up, but all of those around them.

There is far too much talent in this city alone to let it all get burnt out and beat up until it no longer exists. Lets connect and support each other to facilitate an incredible story of positive change and put our industry on the map for doing it the right way and creating a sustainable model for everyone involved.

Who is with me?

Brad

Alex Black: Driving Positive Change In The Hospitality Industry

Conversations are happening all over our industry at the moment and that is a very good thing. For far too long some members of our community have been suffering in silence and far too often turning to drugs and alcohol to cope. Mind The Bar is an incredible resource, started up by today's guest Alex Black, and the board of directors Shoel Davidson (President), Christina Cottel (Vice President), Janna Da Silva, Joey Donnelly, Kristi Leigh, Mackenzie Chilton and Brandi England, that has become more of the change that we need to see in our community.


While Alex isn’t defined by his work at Mind The Bar, nor his work behind the bar (currently holding it down at Vancouver's Wildebeest Restaurant in Gastown) define him. However the time, effort and energy he is putting into this awesome platform should be recognized.


Alex’s skill as a bartender is undeniable as he was voted his cities Best Bar Personality 2018 (Golden Owl Awards) as well as being named the Altos Tequila Tahona Society Collective Spirit recipient of 2018. Alex however is doing the admirable thing, and seemingly using his success to create a better path for those that follow.


Alex and I chatted about everything from breaking up bar fights to tending bar at some of the cities most rewarded establishments, but we really held the most space for the topic of Mind The Bar and what they are set out to do.


I am excited about this podcast episode because, as I stated, it is conversations like this that are needed and are happening a lot more thanks to Mind The Bar and all of its founders.


Please check out Mind The Bar and reach out to engage with any one of their resources!


Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast


IN THIS EPISODE YOU’LL LEARN:

  • How Alex came to be part of MIND THE BAR

  • What the intentions of MIND THE BAR is

  • How to engage with the community if you need help

  • Who MIND THE BAR is for

  • What is next for this platform

TUNE IN NOW


Follow Alex Black  TWITTER | INSTAGRAM  | Linkedin | Facebook



Quotes:


“It is amazing how much it has changed already, just from necessity” (8:14)


“I remember coming home to my girlfriend at the time and being like ‘I have no clue’...like all of these pieces of paper in front of me, I don’t know where to start.” (17:34)


“Link up with other mental health services that are aimed at hospitality, and be able to lend them some of our intelligence.” (29:43)


“But now you know, especially with my own personal mental health journey over the past two years, really paying attention to how I feel at certain times.” (47:17)


Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?


Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why


My Heart Is Full.

Well we did it.

Four down.

Two to go.

I am extremely full, and it feels awesome. While there was incredible food served at last nights Half A Dozen Dinner Series Vol4, it wasn’t the food that left me feeling so full.

My heart was full.

Over the past 8 months we’ve executed 4 of the most impactful events that I have ever been a part of and they’re only getting better and better. Before, during and after the dinner I am extremely aware of the emotions that are coming up for me, and while many of them are hard to describe and pin point, I will say I feel a whole lot of love during these dinners.

I wrote about some of the other emotions I experienced from our last dinner about a month ago and I described as, well, the blog I wrote is called “Last Night I Got High, Really High” so essentially I get a high off of these incredible evenings, and last night was no different.

I will be honest, most of these events from start to finish are a blur to me, but last night was different, it seemed more intimate. While the space we were in lent to that, there seemed to be this incredible willingness of all of the guests to engage and share, and that for me was so cool to witness. My heart was filling up a lot at this time.

A few of the guests made it a point to share with me some of the kindest and most generous words that I could have every asked for and I was so proud of all of us to be in this room and feeling so willing and able to share what we really were feeling in that very moment. I was witnessing, again, the power of food, and the power of a great cause.

I was blown away all evening by the chatter amongst the guests, and equally blown away by the performance of the 11 volunteers that gave up their Saturday nights to help bring my vision into a reality. I was so proud of all of them for doing such an incredible job with the service and for being so bought into why we were all there.

My heart is full as I sit and write this just over 24hrs after the event started and it feels so awesome.

I am learning more in these events, again, about the power of food and it’s ability to bring people together. The ability to create an incredible positive impact in your community, world, home, or wherever on the back of some wicked food should never be underestimated.

If you’re reading this, try it out for yourself. Go out and buy some great ingredients, invite your friends over for a meal, or heck host a long table dinner on a farm, charge a fair price for the tickets and donate the profits to a local charity that is near and dear to your own heart and watch it catch on like wild fire. Create conversation, promote community, and help others while we are at it.

Here’s to the power of food never being underestimated and here is to respecting the food we are so fortunate to consume. Let’s do our best to lift others up around us so that they feel welcome at the table as well.

Cheers!

Brad

Hakan Burcuoglu: Food Stories That Need To Be Told

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I send a lot of emails throughout the day where I use the word “synergy”. I use the word when i am describing a project, or making an email introduction, come to think of it, I may use it far too often.

However, I will allow myself to use it here as it is extremely applicable. The synergy that I feel with Hakan Burcuoglu of The Curoatorialist, is palpable and it is also tangible in what we do. Hakan has aligned himself with the food and beverage space and perhaps unknowingly is giving so much of himself to the industry.

Like the podcast, his website and his latest book truly do allow for others to use his platforms to tell their stories with his help in the most eloquent of ways. Hakan has a knack with words and a passion for great things that has propelled him to where he is today, giving more of himself to shine the light on others and the bi-product is he gets to rub elbows with some other pretty special artists and creators.

On the latest podcast Hakan and I discuss his new book, the local food scene in Vancouver, the global food scene, Radiohead, and everything in between. I love learning from people like Hakan and I almost pinch myself when I get to spend an hour plus with minds like this.

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • Why he took on this book project in the first place

  • How he feels about the local hospitality scene in Vancouver 

  • What he loves about Radiohead

  • How to tell a story with a photo

  • Why it is important to tell the stories beyond the plate

TUNE IN NOW

QUOTES:

“Compile something that was like 20 Rolling Stone interviews from the 80’s or 90’s” (5:03)

“It’s really up to us to be like, am I giving this person a “LIKE”? Am I watching their show? Am I giving them ratings? (25:16)

“In terms of just thinking about food and you know that Rockstar Chef, who is like an artist, that’s another conversation. ” (38:38)

“About time, you know, about just sitting down, and reading a story for just ten minutes, and then contemplate the recipe.” (58:50)


BB

The Jerry Seinfeld Advice That Every Restaurant Needs To Hear

I have so much empathy for everyone in the hospitality industry as it is the roughest one out there, however does it always have to be so tough? I would argue it doesn’t and this simple advice from comedian and hugely successful actor Jerry Seinfeld covers off what most of the industry is missing.

Systems.

“There is two levels of guys. There are these guys that just have this talent, and they can just make all kinds of money, but physically their life is a mess. Smoking, 20 Diet Cokes…. you know just horrible physical, sleeping, ambien, you know?….

But then you have those guys above those guys, who really kill it… and those guys… they have a system for everything. Every single minute of their day gets plugged into a system.”

This is the missing piece for so many in the industry at the moment and not coincidentally what I am covering this week on the podcast as well as what I will be diving deep into for my next FREE Webinar .

The fact that so many restaurants, cafes, bars, and even major hotels operate with a completely reactionary model means that they can never get ahead. By lacking systems in your business you lack the potential to truly be successful and create longevity with your business.

Simple systems can be implemented at the drop of a hat (ordering, hiring procedures, cleaning schedules, etc.) while other more intricate systems take time and attention to ensure they are right for the business and move it forward as opposed to just creating more work and noise for your team.

By taking an in depth look at your business (and personal life) you should be able to identify gaps that need to be filled and work that needs to be done to set up your specific systems. The work up front should make for less work later on, and allow for your business to be much more proactive than reactive.

In the hospitality industry we can learn so much from other industry of what to do and what not to do, and today we are lucky enough to learn from one of the worlds most successful comedians a simple piece that could add up to huge positive results for our industry.

You can check out Jerry’s bit on SYSTEMS below.

Stay tuned for my podcast on how important systems are in the restaurant industry and how not having them could be holding you back. Don’t forget to sign up for my FREE Webinar where I will be sharing in detail the systems I use with my clients to help them create positive changes in their businesses.

There Are Only Two Types Of Successful Restaurants

“The restaurant business is the hardest businesses that there is!” says, well, everyone.

You know what they aren’t necessarily wrong, however what I always say in rebuttal to that is…”Show me an easy business and I will show you a crowded market.” I want nothing to do with a crowded market.

You see the restaurant business is hard, but so is the car business, electronics, construction, medical sales, media, you name it they are all extremely challenging. To succeed in business, ANY business you need to be really really good and have a full understanding (and acceptance) that it will be hard.

While it is a very hard business I have actually uncovered the only TWO types of restaurants that are always successful and I cannot wait to share them with you.

With this knowledge you can say good-bye to the days of being underwhelmed by the poor service at that “new spot that is supposed to be awesome” and avoid the lineups for the pizza joint that actually come to find out uses all frozen ingredients on their pies.

Through working with my clients and watching what is happening all over the globe with food I hit me just yesterday that there is an actual equation to creating the two types of successful restaurants.

Lets break it down.

  1. THE IDEA: “The Idea” means the concept, and the concept is like the acorn to the oak tree if you will. Without a solid concept there can be no restaurant. Now the concept doesn’t need to be man takes his first step on the moon epic, but it needs to be epic in its own way. Take for example, Shake Shack. Shake Shack weren’t the first people to walk on the moon, i.e cook burgers and fries, nor where they the first to think of a fast casual or quick service model, BUT what they did do was create a concept, remember the acorn, that had the potential to be the biggest and strongest oak tree on the whole block. Strong concepts win, period. What Danny Meyer and his team have done over USHQ (Union Square Hospitality Group) is execute as close to perfection as they can on that concept and the public have spoken. It all started with an idea to create something different, better, and something that wasn’t currently being done with burgers. Shake Shack took what they knew was popular, arguably worldwide, burgers and fries and completely changed the way people interacted with this fast food product. The idea created a windfall for the company and they are experiencing success that they likely didn’t even imagine. There was no doubt however many hours spent refining what was the idea to now what is the reality. Concept is key, and the right one can set you up for incredible success. Now how do YOU find the solid concept restaurant to check out if it hasn’t already been sussed out for you? That is the tough part, but it can be done at lot easier nowadays than say 15-20 years ago. Use your spider-senses to follow solid food sites (I rely heavily on EATER.com) or find your way onto Instagram searching all of the appropriate hashtags. Or find someone, or a group that you know is consistently putting out hits and double down on their new concepts as your next place to go and check out. But I promise you that if a place is worth its weight in gold it all started with a solid concept, which no doubt didn’t come easy to whomever is behind it (more on that shortly). So if you’re in the restaurant game and you want to win, lock yourself in a room with all of your creative friends, or travel the world, whatever works for you. But trust me when I say 1 of the only 2 types of successful restaurants that exist are built on the backs of a very very very well thought out (then executed) concept.

  2. They Are Willing To Stand Alone: The most successful restaurants have been and always will be the ones that are willing to stand alone. The ones that are willing to hold on when everyone else is letting go. The ones that venture into unknown territory with a sort of “calculated” reckless abandon. You can even look at #1 as a great example supporting #2, because I can almost guarantee you that say, Shake Shack was not an overnight success, that brand was years, literally years of blood, sweat, tears, and probably a ton of money and time to be what it is today. The difference? They were will to stand alone. When so many other people would have said enough is enough USHG doubled down and said nope, we are hanging on. It is these restaurants and the people behind them that make them literally unstoppable, it is as if success for them is predetermined. It is in their blood as a business and as individuals, they are unwilling to quit, unwilling to let go, and more willing to do today what others won’t so they can do tomorrow what others can’t. The restaurant business hasn’t chewed up and spit out many pretenders but it is the people that are willing to stand alone that have created the strong roots in your city of what makes up your food scene. Whether the given restaurant is 1 month old or 30 years old, you can just tell how much they care, and if you can’t tell, they likely don’t care at all. And you know what that is fine and I get it, this industry isn’t easy, but again, no business is, it is those people who are willing to work hard and smart (see systems, procedures, and most importantly people) that define and redefine the food we enjoy in our communities. So how do you find these spots? Oh you’ll know. I mean sure you’ll have to walk in and give it a minute or two, but like a blind date, unless you’re completely out of tune, you should get it, feel it, smell it, hear it, all of that very very very quickly. It is those who are willing to stand alone that will always blow you away and will keep you wanting to come back for more.

It’s simple really, TWO types of successful restaurants in our world, and in your community, and these are the ones that will continue to be talked about and celebrated as they should be.

Keep your eyes peeled for new awesome concepts (with execution) as well as those business that are willing to stand alone and I promise you you will never be disappointed.

BB

I'm Proud.

Some say that “PRIDE” is one of the seven deadly sins, I disagree.

Pride can be defined as “a feeling or deep pleasure or satisfaction derived from one's own achievements, the achievements of those with whom one is closely associated, or from qualities or possessions that are widely admired.”

So.

I feel pride in this moment, not only for myself but for the community that I truly love so much.

Since I can remember I’ve absolutely loved the hospitality industry, before I even knew it was called “the hospitality industry”. I’ve always loved restaurants of every kind, I’ve always enjoyed hotels, and now as an adult I have a true love for cafes. There is just something about this industry that intrigues me like no other and draws me in.

The pride I feel for myself is for being so bold, so relentless, and so honest in following the path that I’ve felt drawn to walk down for so long. I am proud of tangible things too. I am proud of my podcast, which is really the fuel for this write up. I am proud of my clients that I get to work with every week as their trusted consultant as I work alongside of them to gather a better understanding of what issues they are having and how I can help them resolve those issues as best I can. Lastly I am proud of me for doing all of the above, and I am proud of anyone else who is out there right now doing what they love, helping others, and aggressively chasing down their dreams.

My real motivation for this piece on the “sinful” pride I am feeling comes from a place of reflection as I took no longer than 5mins to look back on the incredible people I have met in this industry. More specifically the incredible people I have met through my podcast. I am beyond proud of my guests. The amount of real, raw, and honest sharing that I’ve been able to be exposed to LIVE and in person has completely changed my understanding of what we are all doing in this industry and why.

I’ve cried on my podcast, and I’ve sat silently while my guests have cried as well and I am so damn proud of that. I am proud of the platform that The Half A Dozen Hospitality Podcast has become. I love that I can hold space for literally anyone from our community and allow for them to share their story, as intimate as they want that share to be.

One of my latest podcasts had me thinking out loud again about the power of the microphones. While intuitively one might think that if you had a mic in front of your face you may not be too forth coming with information, the good and the bad. However the microphones have proven to be 10,000,000 times better than a coffee meeting downtown. With the microphones turned on I’ve been able to learn more about the hospitality industry than ever before. I’ve learned recipes, names of exotic fruits, how croissants are made, what food racism is and that a heck of a lot of people in our industry are suffering.

The topics that I’ve been able to unearth with my guests have given me so much hope for this industry worldwide. The hospitality community is doing some incredible work to put our people and the products on the map, but there is also a huge push to create a more open dialog on what’s been quietly challenging our industry for centuries.

Call it mental health, drug & alcohol abuse, anxiety, stress, or depression. Call it whatever you want. For far too long these issues and many others have gone uncovered and they’ve cost the community so absolute incredible talents. Through my podcast I’ve been witness to my guests baring it all and being as honest as they can be about their experiences in this industry, and unfortunately a lot of them have been brutal and have caused many lasting issues. However each guest that comes on to my show and decides to share, and allow for the show to go there, I can guarantee, those people are a beacon for someone else listening, feeling the exact same way, but having no clue where to turn to or even what to do first.

So today I am proud. I am proud of the podcast guests that have allowed for the podcast to be a space where they feel safe to share and to allow for others to achieve a more intimate look at what is really going on in the hospitality industry.

As I quickly approach my 100th episode I am more in love with my podcast and it’s guests than ever before. I am extremely excited for the next 100 and all of the fantastics shares from our guests that are sure to come our way.

I am proud of everything this industry has to offer and feel so lucky that I get to be a part of it.

BB