Work – Life Balance in the Restaurant Business

Work – Life Balance in the Restaurant Business

Our topic of discussion may appear outside the parameters of the hospitality industry which we usually address; however, we believe taking a moment once in a while to step back, look at the big picture and attempt to find those roses and smell them in equal time to our passion for the industry is just as important.  No doubt many reading this are passionate towards perfecting a classical dish or discovering the next food trend or even deconstructing any or all of the previous food norms to create a new understanding of what it is to prepare food as a career.  That intense energy and devotion may also be what’s dragging some of us down.  So we’ll take another perspective today and attempt to find that balance between what we love to do for others and learn how to do for ourselves in balance. 

I might be tipping my hand as to my age but when I was coming up in the industry the pathway was dishwasher or pot washer then onto vegetable prep or my BIG break was flipping pancakes and French toast as a griddle cook (they wouldn’t allow me to call myself a breakfast cook until I had worked all the stations on the line).  Presently we can purchase foods in almost any stage of preparation to save on the laborious tasks of the past; however, we still have the same amount of time in a day as when we began this culinary journey.  How do food professionals find a path on their hospitality journey that will allow them to live a life as well, we hope to offer an “assist” on that subject.

The dedication to a culinary or hospitality career can mean extended hours, working weekends and holidays (that’s a given) and allocating time for self-development to learn how we can be better professionals and share that with our peers, diners and guests.  Those hours can translate into missing those “life moments” such as weddings, birthdays and anniversaries that combined contribute to a life “well lived” as many say.  The next challenge for food and hospitality professionals is to discover how to move forward with their passion without suffering the emotional and physical burn-out that is all too familiar to many of us in the industry.  I myself had to leave the kitchen due to Carpal Tunnel Syndrome, the doctor said find new work or possibly loose the use of your hands, not so easily accomplished.  I was fortunate enough to work my way to the front of the house, onto food sales, then food service marketing and finally to hospitality consulting; however, none of that was easy either.

Some of us can’t think of a world where we’re not in the kitchen but some have figured out and are trailblazing a new business model to allow them to continue their passion.  For many of us the pathway to industry and peer recognition was achieving a “star” or “Chef of the Year” accolade from an accrediting organization.  This was usually a result of our work during the “dinner” day-part where critics reign both the educated and experienced and those on social media.  But what if we took a chance on flipping the food service script and only opened our doors to the dining public for breakfast and lunch?  We recently came upon a story (Food and Wine, 9/14/18) that suggests the breakfast and lunch day-parts may be a solution to finding that elusive work – life balance.  Making this work for any food professional depends upon what they see as their true desire and follow that goal as no one can make that decision for them, but we’re here to support our peers throughout the industry.

As a hospitality consulting team we’re used to assisting clients with concept development, menu engineering and perhaps team training policies and procedures.  We’ve conducted countless market surveys of competitors alongside of food, beverage and labor cost analysis reports, but the one thing we can’t offer is how clients will find a lifestyle they can enjoy along with their passion for the industry.  This may be an opportunity for us to relate how others in the industry have made their choice, we’re here to assist hospitality professionals in any way possible, see more at www.themenuspring.com.