In the fast-paced world of hospitality, it’s easy for teams to get caught up in the daily grind. But a little motivation can go a long way in boosting morale and performance. We asked hospitality leaders how they keep their teams inspired, even when the pressure is on. Here’s what they had to say about incorporating motivation into their leadership style.

1

"I motivate my team by getting them excited about seasonal changes and help my chefs create new dishes with honest-but-kind criticism. I also give compliments as often as I can, work alongside them and let them know that I am always available when they need me."

– Hugo Ortega, Executive Chef / Co-Owner of H Town Restaurant Group.
2

"The most important part of keeping my team motivated is building rapport. Motivational speeches, coaching, and mentorship won’t have an impact if they fall on deaf ears. It’s important to get to know your team members, and establish an understanding of each other’s perspectives. Trust and loyalty go a long way to keep folks engaged. Everyone wants to come into work and feel valued and understood – the best teams I’ve ever worked with are the ones who anticipate each other’s needs and can balance supporting and pushing each other. When the conversations start genuinely building excitement about the task at hand is when the magic happens."

– Kate Lang, General Manager at Next Restaurant
3

"I constantly look for ways to keep my team involved and engaged. Whether it’s through team building activities or bringing in outside speakers or demos that are engaging and interesting."

– Danny Garcia, Executive Chef and Partner of Time and Tide
4

"I believe that fostering an open environment where no idea is a bad idea helps create a space for my team to share feedback and offer productive suggestions for improvement. Empowerment and trust are vital in keeping the team engaged and ensuring everyone feels included."

– Nikki Langworthy, General Manager at Perle Restaurant
5

"I keep my team motivated by setting big goals, having a clear mission and a hunger to build a great company with great people."

– Daniel Shemtob, Owner, CEO & Chef of The Lime Truck, Hatch Ya Later & Snibbs
6

"I keep my team inspired by having town halls and by checking in with them frequently, listening to their ideas and allowing them to execute them at work. I also have one-on-ones with them, to see how I can help them achieve their goals."

– Camari Mick, Pastry Chef / Partner at Raf's and Pastry Chef at The Musket Room
7

"Our team knows that they are the foundation and heart of our company. With that knowledge, their confidence grows, which emboldens uninhibited creativity, authenticity, and genuine hospitality. We encourage employees to showcase their sense of self, and to chart their own paths within the company. For example, we have a gentleman whose passion lies in guest services but also loves technology, so we created an “IT Maître d” role for him. Our Bar Manager does stand-up comedy on the side, so all of our signature cocktails are inside jokes of the company. This way, she can tell a hilarious story every night when a guest asks why our vodka gimlet is called a "Chicky Pop."

– Lisa Karvellas, Co-Owner and CEO of Cedar Lakes Estates