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Kim Alter is a San Francisco-based chef and restaurateur, and the owner of Nightbird and Linden Room. Since opening Nightbird in Hayes Valley in 2016, she has built a refined, highly personal tasting menu restaurant around seasonality, precision, intimacy, and control. In this episode, Kim shares why restraint can be a smarter growth strategy than scale, how sustainability has to include staff, farmers, finances, and guests, and why building a durable restaurant often comes down to putting your head down, doing the work, and evolving with your community.
Takeaways
Small restaurants can be financially strong when the model is controlledRestraint can protect both experience and profitabilityIndependence slows growth but preserves decision-making powerDebt and outside capital can limit creative and operational freedomA tasting menu restaurant can still serve a neighborhoodSustainability has to include staff, farmers, costs, and communityFull utilization turns creativity into financial disciplineHigh-quality ingredients require stronger systems, not higher wasteConsistency matters even when the menu changes constantlyStaff benefits are part of sustainability, not separate from itMental health days, health insurance, and schedules shape performancePersonality fit matters as much as technical skill in a small teamFine dining has to offer an experience, not just excellent foodFree labor and toxic discipline no longer belong in the modelAccolades matter less than bills paid and investors repaidDepth requires evolution, gratitude, and daily work
Want to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Sarah King is the Chief People Officer at Darden Restaurants and an advisory board member at MAJC✨. Over the course of a decades-long career across restaurants, hotels, and resorts, she has focused on one central question: how do you build leaders who can create cultures where people actually want to stay? In this episode, Sarah breaks down why bad managers drive turnover more than bad companies, how compassion and accountability can coexist, and what operators can do right now to build stronger teams, reduce burnout, and create workplaces where excellence is sustainable.
Takeaways
People do not leave bad companies as often as they leave bad managersLeadership quality shapes culture before numbers reveal the damageConnection, authenticity, and compassion are core leadership skillsCommand and control leadership no longer worksExcellence and empathy are not in conflictClear expectations and regular feedback build stronger teamsDiscretionary effort comes from feeling valued and supportedFavoritism destroys trust faster than most operators realizeHigh performers leave when mediocrity is toleratedCulture is a set of repeated behaviors, not a sloganStrong schedules should reflect team strengths and real life needsBurnout costs more than hiring the extra support you needKindness is not weakness, it is a leadership toolTechnology should remove friction so leaders can focus on peopleTraining is one of the clearest ways to reduce early turnoverThe future belongs to operators who act like talent architectsWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Saknas det avsnitt?
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James Avery is a chef, restaurateur, consultant, and founder of Nicely Done Hospitality Group and The Modern Brigade. After more than two decades in high-performance kitchens, opening and operating his own restaurants, and working alongside major names like David Burke, Michael Mina, and Gordon Ramsay, James now helps operators build businesses that are leaner, clearer, and more sustainable.
In this episode, he shares why too many restaurants are still trying to run on outdated models, how discipline and systems create consistency, and why the future of the industry depends on better business thinking, healthier leadership, and teams that actually communicate.
Takeaways
Too many restaurants are still trying to operate with outdated modelsYou cannot be everything to everyone and still stay sharpConsistency comes from systems, not just talentCleanliness and organization reveal the true state of an operationManagers need to understand their real job, not just survive serviceUrgency is not the same thing as emergencyDiscipline matters more than raw skill over the long termRestaurants need fewer hours, tighter menus, and better labor designChefs must understand contribution margin, not just food costFinancial literacy should be part of chef developmentOwners need to share information instead of hoarding itStrong teams come from communication and clarityOperators should stop glorifying burnout as commitmentFitness supports longevity, energy, and leadership presenceThe best operators build systems that let others make decisionsYesterday’s wisdom is not enough for today’s restaurant reality
Want to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
Alon Shaya is a James Beard Award-winning chef and restaurateur based in New Orleans, where he and his wife Emily lead Pomegranate Hospitality. After realizing that awards, acclaim, and full dining rooms could not compensate for a workplace that did not align with his values, Alon set out to build something different.
In this episode, he shares how Pomegranate Hospitality was intentionally designed around mutual respect, psychological safety, and empowerment, why culture must be protected long before expansion begins, and how leadership means creating an environment where people feel both fulfilled and accountable.
Takeaways
Core values must come before design, seats, and scaleA safe work environment requires systems, not just good intentionsCulture is not a box you check, it is daily workThe wrong manager can destabilize an entire restaurantTurnover can be the cost of protecting your valuesTeams become stronger when they are empowered to defend the cultureRespect must extend to how guests are managed, not just staffGrowth only works when bench strength already existsEmpowerment has to be built before expansion startsNot every team member wants growth, and that is okayPartnerships should support your life, not consume itA profitable opportunity is not always the right opportunityLeadership requires boundaries, clarity, and coachingFairness matters more than forcing equalityPsychological safety is often broken by small behaviors before big onesThe scenic route can build the strongest companyFood can be a tool for memory, healing, and historical connectionWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
John McDonald is the founder and CEO of Mercer Street Hospitality and one of downtown New York’s most seasoned restaurant operators. Over three decades, he has helped shape the city’s dining culture through concepts spanning nightlife, fine dining, neighborhood restaurants, and digital media. In this episode, he reflects on what it really takes to build longevity in hospitality, why consistency matters more than constant reinvention, and how shrinking margins have made restaurant success look far easier from the outside than it feels from the inside.
Takeaways
Consistency is harder than creativity and more valuable in the long runA great server or bartender can be the reason a guest returnsThe best work is not always the most commercially successfulNot every expansion opportunity is worth takingScaling too fast can poison the businesses that already workCorporate infrastructure becomes its own business once you growRestaurants today face much smaller margins than they did a generation agoA restaurant that looks busy may still only be breaking evenOperators need strong HR systems before problems ariseCustomers want better treatment of workers but often resist the prices that support itGreat restaurants improve constantly without feeling different to the guestMomentum can hide mistakes, but only for a whileLongevity depends on staying relevant without losing your identityPassion may get you into the business, but discipline keeps you thereWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
Maneet Chauhan is an award-winning chef, restaurateur, author, television personality, and founding partner of Morph Hospitality Group in Nashville and Orlando. A longtime judge on Food Network’s Chopped and a two-time Tournament of Champions winner, Chauhan balances national visibility with the daily responsibility of running restaurants that sustain real households. In this episode, she shares why every restaurant must stand on its own financially, how stepping back can strengthen leadership, and why the greatest skill an operator can develop is humanity.
If you will not wash dishes when needed, do not expect others to eitherScaling requires trusting your team to execute your visionDo not drain a profitable business to prop up a struggling oneApproach restaurants as businesses, not only passion projects aloneDo your homework and know your numbers before openingSurround yourself with people who understand financeStep away before stress turns into damageNothing in a restaurant is life or deathGrace under pressure builds stronger cultureProtect your humanity as fiercely as your brandService excellence outlasts food trendsBuild systems that can be repeated and improve those that cannotUse technology to enhance efficiency
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Matt Jozwiak is the founder of Rethink Food, a chef-led nonprofit building a more sustainable and equitable food system by paying restaurants to cook for their communities. After training in some of the world’s most demanding kitchens, Jozwiak stepped away from the line to solve a problem he saw up close: community centers struggling to feed people while restaurants were underutilized and under-respected. In this episode, he breaks down why restaurants should be funded partners in food security, not unpaid stopgaps, and why the industry’s greatest asset is the intelligence and grit of its people.
Restaurants are infrastructure, not just places to eatCharity without compensation can close the very businesses trying to helpPaying restaurants for community meals strengthens local economiesRetention in restaurants is a business strategy, not a luxuryTurnover is more expensive than incremental wage growthRestaurants operate with skill sets most corporate leaders underestimateSimplification beats complexity in both kitchens and officesGhost kitchens often ignore administrative and training realitiesPolicy should empower small operators, not just large distributorsTax credits can create systemic change beyond emergency grantsRestaurants are often exploited as community hubs without protectionFocus on building a strong business before trying to help outsideRestaurant experience is one of the best educations in leadership
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
Stephen Sawitz is the fourth-generation leader and CEO of Joe’s Stone Crab, the iconic Miami Beach restaurant founded in 1913. Raised in the kitchen from the age of eight, he has spent a lifetime inside one of the most operationally demanding restaurants in America. In this episode, Sawitz shares how generational loyalty is built through relentless consistency, why culture must begin in the heart and extend into accountability, and how long-term thinking, sober leadership, and disciplined hiring practices protect a legacy that spans more than a century.
Consistency is simple in theory and brutally hard in practiceGenerational customers are earned through generational employeesMother Nature forces operators to adapt without lowering standardsCulture must combine accountability with graceA sober kitchen strengthens clarity and leadershipHuman resources and labor counsel are preventative tools, not reactive onesInternal promotion builds deeper loyalty than external hiring aloneInterviewing requires structure, patience, and diverse evaluatorsFeed and respect candidates during the hiring processStandards should be clear before day oneRestaurants cannot be run remotelyBlackout periods and expectations must be communicated upfrontHospitality markets boom when geography, policy, and culture alignLong-term thinking outperforms short-term gainsDoing the right thing matters more than simply doing things rightThe slow nickel is better than the fast dime
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
Demetri Tsolakis is a Boston-based restaurateur behind a growing portfolio of Greek concepts including Krasi, Kaia, Bar Vlaha, and Greco. Raised in his family’s Greek American restaurant, he briefly left the industry for investment banking before returning to build a hospitality group rooted in culture, mentorship, and care. In this episode, Tsolakis shares why hospitality must begin with how you treat your own team, how he earned a rare five-star review by making fine dining feel approachable, and why embracing AI in the back of house may be the key to protecting the human touch on the floor.
Takeaways
Hospitality must begin with how you treat your teamA conversation can reveal more about someone than their resumePromote from within to turn jobs into careersLoyalty deserves long-term reward and partnershipFine dining should feel approachable, not intimidatingLuxury is a feeling, not a price pointGuests remember how they were treated more than what they ateBranding extends to plateware, uniforms, and even soapAvoid chasing trends and build concepts that lastUse AI to eliminate back-office friction so your team can focus on guestsScalability requires systems before expansionResearch the community before entering a new marketCore values must be clear before you growWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Aaron Bludorn is a Houston-based chef and restaurateur behind Bludorn, Navy Blue, Bar Bludorn, and Perseid at Hotel Saint Augustine. After training under chefs Douglas Keane and Daniel Boulud and leading Café Boulud in Manhattan, Bludorn relocated to Texas in 2020 and has since built a multi-concept group grounded in discipline, transparency, and team development. In this episode, he breaks down how to protect margin without compromising hospitality, why menu engineering should drive design decisions from the start, and why sustainable leadership begins with letting go of ego and building systems that support long-term growth.
You cannot raise prices at the same pace costs are risingEfficiency must improve before guests feel the pinchCut tedious labor, not flavor or hospitalityStart every new restaurant with the food and work backwardDesign decisions should support sales, not inflate egoMenu engineering protects both margin and identityUse ingredients across dishes to maximize labor efficiency and product usageBuy everyday items in bulk to protect cash flowConsolidate vendors to strengthen purchasing powerTransparency around labor and food cost creates stronger managersReal-time reporting prevents end-of-month surprisesPay slightly above the industry standard to retain strong teamsPush leaders to take two days off in a rowRetention improves when managers treat the restaurant like ownersScaling too quickly at the corporate level can strain the groupDelegation requires trust, clarity, and letting go
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Paul Donahue is the co-owner of two Atlanta institutions: The Colonnade, an iconic Southern restaurant approaching its 100th anniversary in 2027, and Lingering Shade Social Club, a modern neighborhood bar built around community, design, and creativity. With a background in interior architecture and real estate, Donahue entered hospitality later in life, bringing with him a deep belief in teamwork, accountability, and long-term stewardship. In this episode, he shares how to protect tradition without freezing it in time, why cross-training builds stronger teams, and how loyalty is earned through care, consistency, and presence. He breaks down how to lead a legacy restaurant into its next chapter and explains how to operate two completely different concepts without losing cultural clarity or operational discipline.
Consistency works when everyone follows the same systemEncourage creativity, but standardize it once it proves effectiveCross-training builds empathy and operational awarenessHiring for personality often beats hiring for experienceTeach the why behind every processLet people stumble safely so they learn with confidenceLong-term staff create institutional memory and stabilityCulture is built through daily leadershipTake care of employees outside of work and loyalty deepensTradition should evolve carefully, not dramaticallyDesign determines whether a restaurant becomes a true gathering placeCommunity connection should feel authentic to the ownerInnovation needs operational guardrailsRestaurants succeed when they feel like home
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ Community, sign up at www.MAJC.ai.
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Evan Hennessey is the chef and owner of Stages at One Washington and The Living Room in Dover, New Hampshire, and the founder of Finding Thyme, a culinary travel venture that blends food, place, and community. Since opening Stages in 2012, he has focused on ingredient-driven, regionally rooted dining, collaborating closely with farms and producers across New England. In this episode, he shares why listening to guests and staff matters more than protecting a rigid concept, how mentorship can replace fear-based kitchens, and what it takes to design restaurants that allow owners to step back without losing the soul of the work.
Restaurants should be designed to evolveListening to guests is a core operational toolSmall, manageable formats create long-term sustainabilityCommunity trust is earned through consistency and transparencyCooks should amplify farmers and foragersLeadership works best when it removes fear from the kitchenMentorship develops stronger leaders than intimidationCross-training builds resilience and shared ownershipMultiple concepts can coexist when systems are intentionalReducing waste starts with whole-animal thinking and menu designFinancial clarity protects creative freedomStepping back requires teaching others how to leadPersonal values should shape the businesses you buildLongevity depends on designing work that supports life outside the restaurant
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai. -
Rasika Venkatesa is the chef and founder of Mythily, a New York–based pop-up and residency concept that serves as her modern love letter to South Indian cuisine. Trained in some of the most demanding kitchens in the U.S. and shaped by the food of her grandmother’s home in Chennai, Venkatesa is navigating a different path to restaurant ownership. In this episode, she shares why patience matters more than speed, how pop-ups can function as real-world R&D for young chefs, and what it actually takes to build a restaurant concept from scratch without losing yourself in the process.
Every pop-up is a test, not just a performanceRestaurants are built through repetitionCultural cuisine works best when it’s personal but universally welcomingFine dining technique should serve flavor and storyPop-ups help chefs validate concepts before committing to brick and mortarPatience is a required skillSystems and structure create freedom during chaosConsistency matters more than noveltyPop-up success doesn’t equal sustainability behind the scenesAsking for help is essential when resources are limitedSocial media is work, but ignoring it is not an optionSmall restaurants can be healthier than large onesSustainability must include staff pay, pricing, and owner well-beingThe next generation must rethink traditional restaurant models
Takeaways
Want to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Nick Schorsch is the co-founder and CEO of Heritage Restaurant Group, known for taking a disciplined, systems-first approach to growth, leadership, and long-term sustainability. Rather than chasing trends or rapid expansion, Schorsch has focused on building durable operating models that protect people, margins, and culture at the same time. In this episode, he breaks down why most restaurant failures are predictable, how clear roles and expectations reduce burnout, and what it really takes to scale without losing control of quality, accountability, or trust.
Most restaurant problems are structural, not personalClear roles prevent resentment and burnoutGrowth without systems multiplies chaosStrong culture depends on operational clarityDiscipline creates freedom for both leaders and teamsHiring mistakes compound faster than financial onesConsistency beats intensity over the long termLeadership requires saying no more often than yesHealthy margins protect people, not just ownersExpansion should follow proof, not ambitionTransparency reduces politics and internal frictionRestaurants last when expectations are explicitProcess creates stability in high pressure environmentsSustainable success is built deliberately, not quickly
Takeaways
Want to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.
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Krista Cole is the sole owner of Sur Lie in Portland, Maine, which she built from the ground up in 2014, and Gather in Yarmouth, which she acquired in 2022. A two-time James Beard Award semifinalist, Cole brings a perspective on restaurant ownership shaped by her background in healthcare, where systems, empathy, and accountability are non-negotiable.
In this episode, she shares how nursing informs her leadership style, why sustainable culture requires intentional workflows, and how equity, transparency, and community engagement show up in daily restaurant operations.
Takeaways
Hire for attitude and values, then teach the skillsStrong systems protect people from burnoutWork life balance requires structureLeadership means meeting people where they areConsistency matters more than sweeping changeCulture improves when owners stay close to the workTransparency builds trust during difficult decisionsGrowth should create opportunity for the team, not just the ownerCommunity context must shape how each restaurant operatesSustainability includes financial, emotional, and human healthEquity starts with listening and shared decision makingChange works best when applied steadily over timeRestaurants thrive when people feel seen and supportedEveryone brings something valuable to the tableWant to connect directly with industry thought leaders like today’s guest?
MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai. -
Heather Morrison and Austin Carson are the co-owners of Restaurant Olivia in Denver, a fine-dining restaurant known as much for how it treats people as for what’s on the plate. With decades of combined experience, they’ve built a business rooted in hospitality, sustainability, and long-term thinking, one where culture is protected as deliberately as margins.
In this episode, they break down how values-driven hiring, honest leadership, and systems-based sustainability show up in real day-to-day operations, and why none of it works unless the business remains financially viable.
Takeaways
Build culture by protecting the whole team, not individual exceptionsHire for values alignment first and train the restSustainability must work financially or it won’t lastHospitality applies to staff as much as guestsSystems remove ego and make consistency possibleLetting go of misalignment is part of leadershipCare is not soft when it’s paired with accountabilityTransparency and honesty create trust at scaleMentorship starts with understanding how people want to be seenReduce waste by designing systems, not relying on willpowerInnovation often comes from constraints, not abundanceQuality and warmth matter more than any marketing strategyLeadership requires vulnerability, not perfectionLong-term success depends on clarity of purposeWant to connect directly with industry thought leaders like today’s guest?
MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.
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Henry Rich is the managing partner of the Oberon Group, a hospitality group based in Brooklyn and the Catskills that includes Rucola, June, Anaïs, and Rhodora, a carbon-neutral zero-waste natural wine bar, among other projects. In this episode, he breaks down why most “green” work happens behind the scenes, how to build team buy-in when sustainability adds friction, and what it really takes to run a mission-driven business without burning out or going broke. He also shares why their most successful differentiators were not the sustainability claims at all, but what happened once the team was empowered to lead.
Takeaways
If the food and experience aren’t great, marketing won’t save youMost sustainability work isn’t “legible” to guests, so don’t rely on it as the hookStart with the biggest lever: composting and separating organics from landfillZero-waste adds steps to an already hard job, so buy-in is the real workDon’t impose a mission top-down; recruit people who opt inRemoving layers of hierarchy can reduce resentment and increase ownershipYou can pay people more by widening roles and running lean per coverLow waste choices can force menu constraints, so balance ideals with viabilityPush vendors to change small things (packaging, tape), and they will often adaptFocus spend on getting the room, service, pricing, and execution rightA clear mission can invite other missions in: pop-ups, mutual aid, and community supportWant to connect directly with industry thought leaders like today’s guest?
MAJC built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.
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Mateo Kehler is the co-founder and head cheesemaker of Jasper Hill Farm in Vermont, a pioneering social enterprise dedicated to rural economic development through world-class artisan cheese. Built alongside his brother Andy, Jasper Hill has become a model for how independent food businesses can remain value-driven, profitable, and deeply rooted in place. In this episode, Kehler shares how cheese became a vehicle for community regeneration, why independence matters more than scale, and how systems, collaboration, and outrageously delicious products can reshape broken commodity markets.
High-value food can reclaim wealth from extractive commodity marketsIndependence allows businesses to stay values-driven, not purely economicMeaningful work requires connection to place and peopleGrow laterally through collaboration instead of scaling verticallyPremium pricing must reflect the true cost of productionQuality is non-negotiable, values only work if the product is exceptionalPartnerships can unlock capital without sacrificing controlSystems remove ego from craft and create consistencyData enables better decision-making across production and financeSeparate personal identity from product decisions to lead more objectivelyPaying farmers a living wage stabilizes entire communitiesTransparency builds trust across complex organizationsAsking for help strengthens leadershipLong-term sustainability requires profitability and disciplineInnovation and tradition must evolve together
TakeawaysWant to connect directly with industry thought leaders like today’s guest?
MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai. -
Tina and David Schuttenberg are the husband-and-wife owners behind Kwei Fei and Beautiful South in Charleston, part of Always Awkward Hospitality. After a series of failed restaurant jobs and relocations, they built a punk-rock Sichuan pop-up with a devoted following, which eventually became two distinct brick-and-mortar restaurants. In this episode, they talk about turning misfires into momentum, running lean without outside investment, dividing roles as partners, building culture intentionally, and staying true to their convictions.
Failure can be the foundation for your strongest conceptPop-ups work best when treated like real businesses, not side projectsStaying in your lane protects both brand and marriageRun lean and frugal when outside investment isn’t an optionGrowth should be intentional, not rushedStrong brand conviction builds loyal, self-selecting guestsCulture must be rebuilt when you move neighborhoods or conceptsHiring for fit matters more than hiring for experienceTraining starts with systems before philosophyRestaurants don’t need to be for everyone to succeedCommunity engagement works best when it’s structured and meaningfulAccessibility, inclusivity, and respect must be intentionalMarketing and design are revenue tools, not decorationSurvival mode eventually has to give way to sustainabilityCollaboration can be a healthier growth path than expansion
TakeawaysWant to connect directly with industry thought leaders like today’s guests?
MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.
- Visa fler
