How to Cook Up Mental Fitness: A Recipe for Success in the Hospitality Industry
Christin Marvin
Helping Restaurant Owners Lead Confidently and Live Freely. Author- Hospitality Catalyst - Podcaster - Speaker
A 3 min read.
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Onto this week's subject...
Picture your mind as an eclectic, bustling restaurant that never closes shop. Throughout the day, tables are filled with a diverse clientele of thoughts - the good, the bad, the ugly.?
No VIP reservations, no dress code, the door is always ajar.?
But there's a unique group - a set of regulars that are incredibly persuasive, constantly demanding your attention. Known as Negative Thoughts, these “guests” have a way of dominating the ambience if left unchecked.?
Allow me to introduce you to these 9 unwelcome guests so you can think about how they show up in your “restaurant”:
The People Pleaser?
The owner who is always looking to make others happy, often neglecting their own needs. How do you manage these thoughts? Start by setting boundaries. Saying 'yes' to everything might win short-term points, but it's detrimental to long-term relationships and your own well-being. Ensure you are saying ‘no’ to something before you say ‘yes’ to something else.
The Hyper Achiever?
Visualize the ambitious chef, tirelessly chasing that elusive Michelin star. The antidote for them? Balance. Learn to appreciate every dish well prepared, every small victory scored. Each dish, each day brings you one step closer to your star. Make time daily or weekly to slow down and recognize the wins from the week; celebrate those clean plates coming back from the kitchen and the ‘compliments to the chef’ coming from the dining room.
When you are ready to discover how these “guests” are holding you back from being more successful, let’s connect.
The Avoider
The manager whose motto is 'Out of sight, out of mind.' Confrontation becomes their kryptonite. The solution? Practice. Confrontation gets easier with every difficult conversation you dare to initiate. Think about what you want for the person on the other end of the conversation so you have clear goals on what you want to communicate. Also, think about what you want the relationship to look like on the other side of that conversation and always start with empathy.
The Controller
Perhaps a mai?tre d' who insists on overseeing every reservation, every seating arrangement. The remedy? Trust and delegation. Let your team handle some tables - they might surprise you. The more control you let go of, the more you help people grow. Let your teams shine and their voices get louder!
The Victim
Ever met a sous chef who feels the Head Chef has it out for them? The counter is accountability. Burnt the sauce? Overcooked the steak? Own up to it, learn and let's get you back to the station. Challenge your team to think about how they want to show up as a leader everyday, the impact they can make and what they can control. Put the focus on themself and not others.
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The Hyper Vigilant?
Resembling the ever-anxious restaurant owner, always fearing that one bad Yelp review. The fix is mindfulness. Root yourself in the present moment, attend to the many satisfied customers dining right now. Living like this is challenging, but you can change your course by acknowledging and confronting these thoughts. Ensure your decisions are grounded in facts.
The Hyper Rational
Picture the manager who values cold logic over spicy emotions. How to balance them? Empathy. Every kitchen mishap can be a lesson if tackled with understanding and empathy. Treat your managers like humans and you will show them how to do the same for their team. Challenge them to be vulnerable.
The Restless
The ever-busy bartender, juggling all tasks at once. Prioritize, make one cocktail at a time. Show this employee how to slow down, take a step back and look at the entire restaurant. This will allow them to see the big picture and identify what needs to be adjusted, corrected or cleaned up before moving onto the next task.
The Stickler
Think of a pastry chef, obsessed with each dessert looking Instagram-worthy, dreading the slightest imperfection. The solution? Acceptance. The souffle? will sometimes fall, the éclair may not always have the perfect glaze. It's okay, there's always another batch. Set the tone for your team that failure is encouraged and a great opportunity to learn so you can do it better the next time.
Making tiny shifts to your thought process will save you time, frustration, resentment and energy. Find out how here.
Acknowledging these regulars at your '’restaurant’' is just the first course of your mental fitness meal. The main course is learning to manage them, to find that sweet spot between being overwhelmed and maintaining a harmonious dining experience in your restaurant of thoughts.?
Let’s start a conversation about learning how to quiet these negative thoughts so you can have better work-life balance.
As you start making these subtle shifts, you'll notice a ripple effect.?
The benefits seep out of the kitchen, reaching your patrons - their satisfaction, their repeat visits, their positive reviews lighting up your online presence. That's the power of a mentally fit hospitality business.
P.S.
Whenever you are ready, here are several additional ways I provide daily support to hospitality leaders.
(Rest assured, I won't attempt to sell you anything.)