Why You Would Want To Get Into The Restaurant Business
QUESTION From: Cindy in TX
“If it’s so bad and industry everyone keeps trying to tell me it’s going to be a mistake and has so many horror stories, I’ve often wondered why people do this line of work especially when it’s so grueling and demanding, not a money maker and you get knocked back 6 steps for every 1 step forward?”
It’s a tough life for even the most experienced operator…which is why they’re probably trying to dissuade you.
Although some may stay in this line of work because it’s the only skillset they have or because this is a field where advancement is less dependent upon a degree; I think a majority of us do it because as Vince Lombardi said:
“I firmly believe that any man's finest hour, the greatest fulfillment of all that he holds dear, is that moment when he has worked his heart out in a good cause and lies exhausted on the field of battle - victorious.”
As hospitality workaholics, we’re not just masochistic gluttons for punishment. Many of us are artists who find comfort (and sometimes even extended family) in the company of similarly wired misfits who love food and appreciate the irony in being an occasional misanthrope committed to the service of others. Foodservice, like most any other service, is an investment in humanity; and emotionally co-dependent people with some degree of ADD like me usually derive an intense sense of pleasure and fulfillment from simultaneously: multitasking, overcoming adversity and making people happy that few other professions offer.
As most stories demonstrate, every great hero / heroine requires some great adversity to overcome;)
If you’re foolish enough to buy the place you’re managing, and you’re looking to bounce an idea or two off of someone outside your group - don’t hesitate to reach out .
Josh Sapienza | HospitalityHelpline