Beyond the Menu: It's Time to Redefine Leadership in Hospitality
The restaurant and hospitality industry is at a crossroads. While we've always celebrated resilience and creativity, a crisis of leadership is now front and center. This isn't just about a few bad apples; it's a systemic issue brought into sharp focus by the pandemic.
COVID-19 forced a rapid, and often chaotic, shift. Talented individuals were promoted into management out of necessity, but a title alone doesn’t create a leader. Without the right tools, mentorship, and support, these new roles often led to burnout and high staff turnover. The ripple effects are still being felt today, impacting teams and the industry’s overall health.
The Problem with "Tough" Leadership
For years, the media has glorified the wrong heroes. The "chef as dictator" model, where intense, demanding, and sometimes abusive behaviour was seen as a sign of genius, dominated our culture. This makes it frustrating to see individuals who don't treat staff with dignity or respect continue to receive accolades. For the next generation of chefs and hospitality professionals, there are very few ethical leadership models to follow.
This is a key reason why many are leaving the industry. They’re seeking healthier work environments and a different kind of professional fulfillment, one not based on toxic competition or fear.
A New Vision for Sustainability in Hospitality
As an industry, we’ve rightly focused on sustainability. We obsess over local sourcing, food waste, and environmental impact.
But we must ask a critical question: what about the sustainability of the people providing the service? The very individuals who are the heart of this industry are too often treated as a disposable resource.
This raises a powerful idea: what if we had a "Human Sustainability" guide for restaurants?
A system that rates establishments not just on the quality of their food, but on their workplace culture, fair pay, and employee well-being.
Just as the Michelin Guide awards excellence in cuisine, a new system could reward ethical leadership and a commitment to people.
The Path Forward: Building a Better Industry
The old models are failing, and the time is ripe to build something new. Ethical leadership in hospitality today is about integrity, responsibility, and genuine care for your team. It’s about creating a culture where people feel safe, respected, and empowered to do their best work.
We can redefine success in this industry. It’s no longer just about the food on the plate, but about the people who create it. By prioritizing people-first leadership, we can build a more resilient, equitable, and ultimately more successful future for hospitality.