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

Last updated September 19, 2024 · By Elliot Hoover

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.

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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.

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