After the last few years of challenging operations for the hospitality industry, things finally seem to be normalizing a bit this holiday season. Thankfully, the last couple months of 2022 are proving to be very busy for hospitality and with that comes the possibility of burning the candle at both ends for the workers. Racing to the finish line that is the new year and planning to pick up the pieces hopefully by mid January can be common practice for many. Be sure to make space for yourself everyday and focus on the things that bring you joy so that you can refill your bucket and get back out there!
Here are some ways industry leaders are weathering the hustle and avoiding burnout:?
- “To avoid burnout, I spend time with my family. We have young children and I have a place in the country. I also enjoy good wine and tasting things, but try to be very careful about what I put into my body.” - Daniel Boulud, Chef / Owner of The Dinex Group
- “I acknowledge burnout when I can feel it coming on. I postponed a back surgery a few years ago because it was right before Thanksgiving, and I knew I needed to be at work. I caused irreparable damage because of that, and I regret it daily. So now I make a point of never letting work take priority over my health, whether physical or mental.” – Katherine Rushing, Owner of Briny Swine Smokehouse & Oyster Bar and Ella & Ollie’s
- “People often look outside of work for ways to not burn out. I try to create the kind of moments inside the restaurants that energize me instead of the ones that deplete me — it’s the entire thesis of my book, “Unreasonable Hospitality.” If you create a culture where you and your team have the permission and resources to go above and beyond in fun, creative and unreasonable ways for one another and the people who you serve, that is one of the most energizing things you can do.” - Will Guidara, Restaurateur & Author of "Unreasonable Hospitality"
- “To avoid burnout, break the monotony with new things to do. For example, I wrote a book on dyslexia.” – Sara Maranzana, Head Pastry Chef at Benoit New York
- “I have had to deal with burnout. Can you imagine working 16-hour days for three years and not dealing with burnout? Finding inspiration every day, connecting with your team and friends who are not in the industry, creating a healthy routine, and taking breaks when you can, are the ways I've (somewhat!) kept my sanity during these unprecedented times.” – Téa Ivanovic, Co-Founder & COO of Immigrant Food
- “It’s all about balance. Balancing work-life with family life has helped me avoid burning out. Setting aside quality time for family activities, to workout, to read, gives me time for myself.” – Kim Nguyen, Owner of Third Coast Restaurant Group
Also, in case you missed it, have a listen to my most recent interview: Finding Your Next Passion with Alice Cheng at Culinary Agents (Hospitality Leaders Podcast with Chris Cano).
Seeking career opportunities in the hospitality industry? Explore the Culinary Agents Job Board
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Communication Expert | Hospitality Management | Intuitive| Bar Manager | Brand Ambassadorship | Guest Relations | Training & Development | Project Management | Entrepreneurship Minded | Purposeful Leader
2 年This totally resonated with me. I took a 2 week break from serving, it was completely heinous. I was beyond burned out putting on a happy face for restaurant guests, on the inside I was miserable working back to back doubles and clo-pens, and missing out on family and pursuing other passions/endeavors. Those two weeks off made me realize after 18 years in hospitality I was completely over it. That my talents could be better utilized elsewhere. I come from a place of empathy and loved the connections I made w my guests. That I will miss. Those once in a lifetime connections that you make w a customer really put in perspective that my career will always be in service where I can make the most impact, it just wont be in a dine in setting juggling multiple guests and losing my mind over split checks.