Blogs
What Culture is…and what it is NOT
Uncategorized Sep 18, 2023 I call myself a culture builder, a professional who has dedicated over 30 years to transforming toxic work environments. Today, as food service establishments grapple with a severe workforce shortage, the repercussions of a deeply...
Unveiling the Tipping Dilemma: When Your Tip Isn’t Just a Gesture
#Highroadrestaurants#Onefairwage#Restaurantculture#Restaurantworkers#Tipsnotwages Nov 22, 2023 Explore the intricate dynamics of tipping as we delve into a recent incident at a local pub. This incident reveals that a tip is more than a mere gesture of...
Transforming the Restaurant Industry: Challenges, Change, and a Sustainable Future
#Highroadrestaurants#Onefairwage#Restaurantculture#Restaurantreset Oct 20, 2023 Reflecting on Industry Challenges Many years ago, well before the onset of the COVID-19 pandemic, my deep involvement in the restaurant...
The Change is Coming – Will You Be Ready?
#Highroadrestaurants#Onefairwage Oct 02, 2023 In my recent testimony before the Massachusetts Joint Committee on Labor and Workforce Development, I passionately advocated for eliminating the sub-minimum wage for tipped workers. This call to action resonates in...
Real Estate and The Restaurant Industry – Always At Odds
#Bostonrestaurantclosures#Closingrestaurantsboston#Cloverfoodlabs#Restaurantfinancing#Restaurantrealestate Nov 22, 2023 Restaurant closures are a common occurrence, often attributed to factors like food quality, service, or location. However, an insidious reason...
Transparency In The Restaurant Industry
#Employmentbrand#Kitchenconfidentials#Restaurantculture#Restaurantworkers#Transparency Oct 03, 2023 As I scroll through my Instagram feed, I often find like-minded people posting comments on the feeds of the folks I follow—many of them committed to the same kind...
What Culture is…and what it is NOT
I call myself a culture builder. I’ve chosen this work after spending more than 30 years in a profession notorious for toxic culture. Today, we are experiencing the impact of this as food service establishments struggle to find people to come to work. In the three...