National Restaurant Consultants owner and principal Richard Weil also serves as chairman of the IFSEA, contributing career guidance to the monthly newsletter. The following is a recent contribution. Subscribe to monthly IFSEA newsletters here.
Recently I ran across a quote from Bo Jackson, who is a former Heisman Trophy winner, motivational speaker, and CEO of Bo Jackson Enterprises. I believe his quote is very fitting for many of us to read and realize the choices we have made in the past, present and the future. Bo’s quote is, “Everything in your life is a reflection of a choice you have made. If you want a different result make a different choice”.
I think this quote is so fitting this month as we look back on the two years since the onset of the pandemic and the memory of so many thousands of lives that passed. The past two years certainly has redefined many things.
Springtime holds the eternal hope for the future with March 20th marking the spring equinox. I think back 39 years ago when my world changed as our now adult children and very successful twins were born on March 20, 1983. I reflect on what it meant becoming a new father that day and the forward-thinking choices I would be making then and now in my life.
Today, I can look back on what has helped shape my life and my career and realize the importance of what Bo Jackson noted. I chose in 1982 to become a member of IFSEA and the difference it has made in my life then and now. I received a wonderful note from longtime friend and colleague, past IFSEA chairman of the Board Larry Brown last month regarding my monthly February IFSEA newsletter article. His note meant a lot to me and as we look at the past 2 years since the pandemic came into our lives, the new choices we have all been forced to make.
Our business models in the industry changed, our way of thinking about going out changed, our way that even our news and media reporting has changed, and the forward-thinking processes perhaps has changed as well. I believe that even based on my article last month on our industry being the industry of resilience, that the choices in front of us should be carefully revered. Yes, revered.
Why, may you ask? Revere, “implies a regarding with great respect, affection, honor, or deference, applied to a thing or abstract idea rather than to a person, paying homage. If you revere someone or something, you respect and admire them greatly, awe, respect, honor”. I believe our industry is time honored, and that we have diligently respected our communities, our guests, our staff’s, and our vendors that are so important parts of the hub and spokes of our industry. The choices that so many operators and people made these past 2 years have led me to an entirely new level of respect for the tireless, and often thankless days, nights, and sleepless nights our leaders have faced. No matter from the producers, manufacturers, distributors, chefs, dishwashers, servers, bar tenders, manager, supervisors, and owners, everyone has made sacrifices and I believe should be individually and collectively revered.
Let us make the best choices going forward as we move ahead and realize that the “norm” we choose for tomorrow, will take the past two years of life’s lessons and result in a stronger and more positive industry and world that our hospitality industry serves for greater humankind.