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Interview: a mantra for bar and restaurant owners and managers: be comfortable in the uncomfortable

Last updated April 06, 2023 · By Dylan Blake

This week's topic is a bit of a quick hitter (the interview clip is only like 3 mins long), but it's a bigger concept: being comfortable in the uncomfortable.

The broader idea has come up in a lot of the interviews we've done. Sometimes folks say it's key to have a "pivot" mentality. Others said "you just do what you need to do."

But no matter how it's framed, it seems every person we talk to stresses how important it is—especially post-pandemic—to be able to functionally deal with stuff just not going the way you expect or the way you'd prefer.

Especially in our industry.

So this week there's no real advice in this segment aside from coming to terms with accepting that fact as the baseline and going from there: things aren't going to go right, and when that happens I need to figure out a solution.

Check out the quick interview clip from Josh Hurst for a pretty Zen discussion of how he thinks about this at the 13 Pies & Pints locations he manages as their Director of Operations and Hospitality.