I enjoy a good road trip, anyone who knows me knows when it’s time to travel, I’ll hit the road in a heartbeat. There’s something exciting about being in motion, traveling to new places, or just getting to revisit somewhere I’ve visited before.

Being in motion, present in the moment, and building on what you learn (and what pops up at the last minute) has always been a hallmark of working in Food & Beverage. The restaurant floor and bar are like any major interstate: You have its physical “properties” and rules of engagement: add in the people and the pace of everyday life it becomes so much more; a living breathing ecosystem that comes to life with its own twist, turns, and traffic roadblocks that can be a thrill and headache to navigate.

Like any good road trip, the restaurant bar and floor have checkpoints and mile markers that make it unique in the hotel/hospitality scene that I point out below. As a friendly reminder: I don’t speed, I just drive “with intention”

I’m in the driver’s seat, I’m in control

When I get in the car, fasten my seat belt, and turn the key in the ignition, I’m reminded that I’m in control of my destination. I make the first move to get where I need to go, regardless of if it’s 10 minutes to get to the grocery store or starting a 3-hour car drive. In the dining room you hit the floor and you start the trip, putting the wheels in motion for service. There’s a level of anticipation with any trip and in a restaurant that feeling comes before any guests even walk in. Putting your hands on the steering wheel becomes no different when you gather the entire team for the first pre-shift.

Staying grounded, while in Motion

When on the road there’s a point where you find your rhythm and things seem to flow: the speedometer hits the number you like, the engine is humming, your mind eases into the flow and timing. In bars and restaurants, you and the team work to achieve this rhythm, that state of “Zen” where everything flows in natural movement. From making sure the teas are restocked, the hosts are waiting for guests, and the communication between front and back of house flows seamlessly

Presence of Mind, Sense of Surroundings

Here’s where the balance comes in: After easing into a natural flow, it’s easy to hit the cruise control and go on autopilot mode. When you’ve been driving for years, you develop confidence in your driving style and the areas you are used to driving in and out of.

Here’s a perfect example: There’s a road trip I take so often that I know it like the back of my hand. One day I filled up my gas tank, got on the road around noon. I was so confident that I made this drive so often that I was already mentally at my destination. I was telling myself:

“I know all of my markers and checkpoints I need to watch out for”

“I should get there around 3/3:30pm, so I can do X, Y, and Z before getting to the hotel”

“I really picked out some nice driving music for this trip this time”

After a few minutes of driving, I realized I missed my first exit!! I ended up adding another 15-20 minutes to my trip because I had to turn all the way around, COMPLETE ROOKIE MOVE.

In Food & Beverage (and hospitality across the board) we must continue to be present, be mindful, and aware of knowing that even though you know what should be happening, those table touches, tickets times, and the allergy flags are actually happening. Miss too many exits in a restaurant experience and your guests will never come back

The Mindset shift

It’s a traffic jam up ahead. You see a wave of brake lights flashing as traffic comes to a complete stop. Now it’s time to problem-solve:

  • Do you grind/wait it out? Are all the streets blocked or just two lanes?
  • Can you pivot to the closest exit and take a side street?
  • How will that affect your arrival time?

Adjusting your pace from fast to slow and back again is a skill that you’re always refining. On the floor (and behind the wheel) you are always looking for different clues to let you know when service is about to slow down or speed up. During those times its still important to keep composure and awareness of what’s going on. Remember when your speed changes, often the rules do as well.

Another point: like any good driver that knows to help clear a path for fire and emergency vehicles; in the restaurant we need to clear a path for that barback who’s getting ice to a bar getting crushed

The importance of a great soundtrack

One of my favorite parts of my road trip and a powerful reminder that it’s not about the destination, but also the journey. I’ve had many trips and travels where I had the chance to gather my thoughts, solve problems I didn’t think I could find answers to, or even catch up with friends and family over a phone call since I’m in a space where I’m in motion, but essentially in one place.

In the restaurant/bar; it’s not just the place that creates the experience but who you are working alongside, and the journey everyone is on while working there. You have a team of professionals who might have different start and end points, but are traveling along the same road, and helping to create a space that benefits everyone. Hotel Food and Beverage blends the Fast Lane, the Long Road Trip, and AutoBahn in one setting, a department that has been my favorite drive so far (smile).

Andrew Hopson