When I was in college, I was the Corps of Cadets for all four years at Texas A&M, immersing me in a 24/7 military environment. From my experience as freshman, being at the bottom, being hazed, having to sacrifice all worldly pleasures and being strained mentally and physically gave me empathy for my subordinates by the time I was a senior. To this day, when I talk to a dishwasher, server, or line cook, I remember what it’s like to be at the bottom and get my hands dirty. It changes the WAY I ask them to do things and the way I judge their performance. I’ve been there.

After working with one restaurant group from 21 to 28, starting as a server and leaving as director of operations, only to lose it all, I was faced with a choice. Do I go back to school and live a “normal” life, or do I acknowledge the skills that got me the far and develop them further? That’s when I admitted to myself that I loved this industry and was damn good at it.

The skills I feel are the most important to have when working in hospitality consulting is a grasp of the latest technology and strong communication skills.

I find Inspiration while traveling, both locally and internationally. Eating and drinking at local bars and restaurants can give you a real sense of the culture and expose you to new ingredients, flavors, and techniques.

Professional l skills that we take for granted in “the real world” are very uncommon in our business. Can you type and communicate your ideas well when speaking? Can you use simple technology like word and excel, not just the flashy new restaurant POS? You are an extension of me; you are representing my business, and therefore you need to be better than a casual restaurant manager.