It first started with helping restaurant owners understand the psychology of their restaurants. After numerous conversations, reports, and observations, it became clear that more needed to be written on the subject.

The high-pressure environment that is often described by anyone having the opportunity to work in the restaurant industry is not something new. However, dissecting that environment, its people, their relationship with one another, the different facets of communication used and needed, and so forth is something that has been kept mainly untouched.

The pandemic changed many things in a lot of industries. The hospitality and food industries were not spared either. On the contrary, if businesses appeared to have been hit hard, it is those businesses.

It is a known fact that working in a restaurant is not for the faint of heart. So is owning one or many.

The dynamic between people after the pandemic affected not only who is coming to work in your restaurant, but also how they are interacting with your customers, their co-workers, and you, the owner, their boss.

What you will read in the blogs below will help you learn about the psychology of your restaurant, but also understand your own psychology as a restaurant owner.

Because your industry was one of the most impacted industries during the pandemic, making sure you know:

• Who you are hiring
• Who is being teamed up with who
• Who is leading what
• Which communication style is the most efficient and proactive
• And so much more

Will save you a lot of headaches now AND in the future.

Enjoy the read!!!