30 years in Restaurant Operations

30 Years in Hospitality: Lessons That Still Hold True

August marks a quietly meaningful milestone in my journey through the restaurant world—thirty years since I received my very first set of keys to a restaurant. It wasn’t a grand opening of my own place or an award-winning fine dining concept. It was a small smoothie shop, tucked away in a plaza, with no celebrity chefs or Michelin stars in sight.

I was just shy of my senior year in high school when I was promoted to opening and closing manager. I’d unlock the doors at 5:45 a.m., prep for the morning rush before heading off to class, return after school to close down the shop, and often repeat the cycle the very next day. It was tiring. It was fun and challenging. And it was foundational.

Looking back now—with decades of experience in restaurant operations and consulting under my belt—I realize just how many of the core principles I teach today were born in that humble little shop.

Small Shop, Big Lessons

There were no industry accolades hanging on the walls, but I learned lessons that no hospitality textbook could’ve taught me. Efficiency. Consistency. Speed. Cleanliness. Accountability. Guest service. Cash management. Inventory control. Even the importance of a good close to set the next day’s team up for success.

I learned that following recipes matters—not just for flavor, but for cost control and guest expectations. I learned that greeting every guest matters just as much as thanking them on the way out. I learned that even the smallest food and beverage operation has hundreds of moving parts, and ignoring just one of them can lead to a less-than-stellar experience.

Some Things Never Change

The restaurant industry has evolved dramatically since those early days. Technology has reshaped point-of-sale systems, online ordering, loyalty programs, and data analytics.  Menus have changed. Consumer behavior has changed. But one thing has remained constant: the basics matter.

As a restaurant consultant, I often find myself returning to those early lessons. Whether I’m working with a fast-casual startup or a legacy fine-dining institution, the foundation is the same. Show up on time. Take care of your guests. Dot your i’s. Cross your t’s.

It’s tempting to chase trends, to overhaul concepts with shiny new tech or elaborate marketing campaigns. And yes, those have their place. But they don’t replace the need for sound operations, team accountability, and consistent guest experiences.

Back to Basics, Forward to Growth

If you’re running a restaurant—or dreaming of Opening one—don’t underestimate the power of doing the little things right. Want your team to take more ownership? Show them what it means to be a good closer. Want to boost your online reviews? Start by making sure every guest is acknowledged and appreciated. Want to grow your bottom line? Start with inventory control and labor efficiency.

Thirty years in, I’m still learning. But every new insight builds on the basics I first practiced in a tiny smoothie shop.

If your restaurant could use a back-to-basics reset—or a forward-thinking strategy rooted in real-world experience—let’s talk. As a restaurant operations consultant, I bring not just expertise, but a passion for the industry that began long before there were titles or trophies.

And I still believe: the way you close today sets the tone for tomorrow.  Contact Salt & Cayenne and let’s get to work!