Welcome to Hospitality Bites! Today, I'm thrilled to have Kris Hall, the founder and CEO of The Burnt Chef Project, joining me. We delve into the remarkable expansion of The Burnt Chef ambassador network, Kris's transition from sales to discovering his true calling in hospitality, and the vital significance of mental health awareness within the industry.

Kris openly shares his personal challenges and the pivotal moments that spurred the inception of The Burnt Chef Project, highlighting the crucial role of how community support and the power of shifting perspectives in life and hospitality. Our discussion also explores the impact of COVID-19, the responsibility of managers in promoting mental well-being, the tools and resources needed to run and operate businesses successfully, and the value of cultivating respectful customer relationships.

If you're interested in learning more about The Burnt Chef Project and our efforts to change the narrative around mental health in the hospitality industry, please visit theburntchefproject.com. Feel free to contact me directly at csilk.HBM@gmail.com if you'd like to have a conversation.

We will be attending NAFEM in February, along with other members of our North American team. Be sure to visit our booth and follow me on social media for details about our Welcome Happy Hour meet and greet with our team!

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I am also working on a brand new, unscripted series Beyond the Burn Out, which is in early production, but I need your help to bring it to your screens! I am looking for sponsors who believe in the #hospitalityindustry and want to see these taboo subjects go beyond passing conversations and actually change and evolve the industry.

If you want to learn more about #BeyondTheBurnOut, please email me directly at CSilk.HBM@gmail.com or sponsor directly here!

Today's episode features Michael Tipps, a seasoned food and beverage expert, Co-Founder of Maverick Theory, and advisor for The Bar and Restaurant Expo. We discuss his journey into the hospitality industry, his time in the entertainment industry (including acting, producing, and his time on ‪‪@BarRescue‬ ), and the evolution of becoming the go-to mixologist. We also chat about the challenges faced by restaurant owners, the importance of setting standards, and the mission behind Tipps' consulting firm, Maverick Theory. The conversation highlights the need for integrity in consulting, the significance of guest experience, and the future plans for Maverick Theory as a resource for hospitality professionals.

In today's Season 3 final episode I had the pleasure of speaking with Justin Warner--chef, cookbook author, business owner, and culinary commentator on the Food Network's TOC. During our conversation, Chef Justin shared his journey in the culinary industry, from starting as a front-of-house employee to opening his own restaurant. He also talked about his experiences cooking on Twitch, appearing and working on Food Network, and his passion for hospitality.

Chef Justin emphasized the importance of continuous learning and questioning to be successful in the front-of-house operation. He talked about the challenges of opening a restaurant during the pandemic, the concept of his current restaurant, and the value of working alongside his spouse as an owner. He also discussed the impact of industry relationships and balancing his two careers while maintaining a family life.

We also briefly discussed our shared love for picking crabs, being true Marylanders. Chef Justin stressed the importance of taking breaks and pausing when necessary to maintain a work-life balance.