Christopher Hampton

One thing that really stood out to me from this post by Mel Robbins and Dr. Shadé Zahrai was the reminder that imposter syndrome is often a sign of growth -- not failure. So many people experience self-doubt when stepping into new challenges, leadership opportunities, or unfamiliar situations, but that doesn’t mean they don’t belong in the room, it means they’re learning. At Sweetwater, Continuous Improvement is one of the core values of our culture, and conversations around imposter syndrome come up frequently with my team. Sometimes the right answer isn’t always clear, and people worry about making the wrong decision. What I’ve learned is that leadership and growth aren’t always about having every answer - - they’re about having the confidence to make thoughtful decisions, learn from outcomes, and keep moving forward. I really appreciate how Dr. Zahrai reframes imposter syndrome not as being a fraud, but as evidence that you’re stretching yourself into something new. That perspective can make all the difference for people learning to trust themselves and overcome self-doubt. #Leadership #ContinuousImprovement #SelfConfidence #TeamCulture #Sweetwater #MindsetMatters

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We’re closing this season of The Burnt Chef Journal with a powerful conversation featuring leadership consultant Chris Tripoli. Together, we explore what today’s hospitality workforce truly needs - belonging, purpose, appreciation - and why the future of our industry depends on people-first leadership. Key talking points include: • Happy Staff = Happy Guests • Leading vs. managing • Creating long-term value through culture • The next decade of workplace wellbeing in hospitality This episode marks the final instalment of our current series as we take a pause and return in 2026. Thank you to our listeners, supporters, and partners who have helped us push forward the conversation around mental health in hospitality. 🎧 Listen here: https://lnkd.in/e7Vf_tP3

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Genuine Work Louisville is opening January 2026 — and tours are now live. Right in the heart of NuLu, we’re building a workplace designed for real teams: corporate groups, scaling companies, hybrid professionals, and remote workers who want connection without compromising on comfort or style. This isn’t coworking as usual. It’s a full campus experience built for how people work today. What makes Genuine Work Louisville different? -Anchor Offices for 10–25 Person Teams Customizable, brand-forward suites that feel like your space — perfect for larger teams needing privacy, flexibility, and room to grow. -Flexible Memberships for Every Style of Work Whether you need 24/7 access, a few days a week, or a place to drop in for deep focus — we design memberships around how you work, not the other way around. -Conference Rooms Made for Real-World Logistics No juggling separate venues. Our meeting spaces offer: — On-site parking — Dining options downstairs at Mashup Food Hall — A hotel next door for easy travel coordination Everything your team needs is literally on one block. -Community Programming: Workplace connection shouldn’t feel forced. Genuine Work members can tap into: — Monthly workshops, mixers, and learning sessions — Cross-industry meetups and creative events — Access to Mashup Food Hall’s programming — from chef pop-ups to live music to cultural activations happening just downstairs It’s all designed to help teams bond and individuals find their people. -A Campus Designed for Humans Natural light. Warm textures. Quiet corners. Social lounges. Spaces that feel inspiring without being chaotic. A place where productivity and comfort coexist. -A Location That Works Harder for You At the intersection of NuLu, LouMed, and Butchertown — with food, hospitality, and community all steps away. If your team (especially 10–25 employees) is looking for a truly connected workplace for 2026, Genuine Work Louisville is now booking tours and early commitments. Let’s build something meaningful together. Opening January 2026. Now touring. https://lnkd.in/etk9JM5C

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Thanks to the good folks at Pyramid Global Hospitality for sharing this article on taking a strategic approach to maximize your pto. We hear all too often about the difficulty our industry has in attracting talent, which to a large extent is due to the 24/7 nature of our business. Realize everyone can’t take the same days off; but, encouraging a proactive approach to time off to a combination of on and above property team members is a great starting point.

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Today at the National Restaurant Association's The Table, MFHA Head Erika Cospy Carr took the stage to break down why Cultural Intelligence (CQ) is a must-have of modern foodservice and hospitality leaders. In her session, “From Soft Skills to Strategic Superpower,” Erika shared how CQ drives retention, builds trust, and empowers leaders to navigate today’s complex, people-driven workplaces.

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Learn how the smart clubhouse is redefining the membership experience, as industry leaders share how data, automation and design are elevating hospitality.   Read insights from: • Michelle Lipka, General Manager, TPC River’s Bend • Alex Evans, Regional Vice President, Arcis Golf • Henry DeLozier, Principal, GGA Partners • Stacy Zak, Vice President of Product Management, Clubessential • Brian Koch, Chief Information Officer, Invited • Paul Earnest, Director of Golf & Operations, Fields Ranch at PGA Frisco • Ricky L. Potts, Jr., CCM, CCAM, CML, CMP, Jr., Assistant General Manager, The Springs Country Club   Read the full article: https://lnkd.in/g43qpGCp

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Leadership development rarely goes exactly as planned. This morning, during a cohort session with an incredible group of leaders from Wind Creek Hospitality, we ran an exercise involving balloons filled with different materials to explore how leaders respond under pressure. The idea was simple. Some balloons were filled with air. Some with water. Some with flour. What happened next… was not entirely scripted! In demonstrating what happens when pressure is applied, facilitator Susan managed to pop not only the air balloon and the water balloon — but the flour balloon as well. All over herself. In front of the entire Zoom room! Turns out experiential learning can get a little messy. But the lesson landed. What’s inside us matters. Some leaders look impressive from a distance but struggle when pressure increases. Others carry a different kind of substance - something steadier, harder earned, and far more resilient. That’s the work we’re doing with these leaders: strengthening the internal foundation that allows them to show up with clarity, stability, and trust when the pressure is on. And occasionally… it involves cleaning flour off your jacket, pants, keyboard, floor - and even nose! #LeadershipDevelopment #ExperientialLearning #LeadershipUnderPressure #TimelessWisdom #TimelyStrategies

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Compliance isn’t the differentiator. It’s the foundation. At Culinary Services Group, we believe great dining programs start with a constant state of readiness. We don’t wait for inspections to get ready. We build systems, processes, and teams that are always prepared. By reducing administrative burden and bringing structure to daily operations, we help our teams stay focused where it matters most: on the floor, ensuring safety, consistency, and quality every day. We also stand behind our approach with a compliance guarantee. It reflects the confidence we have in our people and our process, while giving our partners real peace of mind. When the foundation is strong, everything else follows. That’s how we help communities deliver dining experiences that truly serve residents and reflect who they are. #SeniorLiving #HealthcareDining #Foodservice #ComplianceGuarantee #Compliance #CulinaryServicesGroup

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I’ve been thinking a lot about professional growth lately. The more I learn about my role and the hospitality industry, the more energized I become. Complexity no longer feels intimidating, it feels strategic. The deeper I understand the operational layers behind business development, catering logistics, forecasting, and client experience, the clearer the opportunities become. And I love a challenge and not because it’s easy, but because it demands precision, accountability, and composure. Executive presence isn’t about titles. It’s about consistency. It’s about decision-making under pressure. It’s about treating people well, especially when things are moving fast. The longer I’m in this industry, the more I realize that commanding respect doesn’t require volume. It requires steadiness, competence, and integrity. Growth seasons aren’t always comfortable. But they refine you in ways comfort never will. The more I learn, the more focused I become on building systems, strengthening partnerships, and leading with clarity. To me, challenge isn't chaos but handled well it becomes momentum. #mindset #growth #change #momentum

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Excited to see South Carolina Restaurant & Lodging Association announce Mark Newman as its new President & CEO. Having had the opportunity to serve on the hiring committee, I got a firsthand look at the depth of leadership, vision, and energy Mark brings to the table. It was clear throughout the process that he understands both where our industry is today—and where it needs to go next. Hospitality isn’t just an important part of South Carolina’s economy—it is one of its foundations. Roughly 1 in 10 workers in our state are employed in this sector, which makes the role of SCRLA more important than ever. I truly believe Mark has the ability to elevate the association into the powerhouse it has the potential to be—advocating for our industry, supporting operators, and helping shape the future of hospitality across South Carolina. Looking forward to what’s ahead.

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It's Performance Review season! Love it, dread it, or land somewhere in the middle, Performance Reviews are one of the most important moments you can have with your team each year. As a hospitality training leader, they send a message: "I notice your work. I care about your success. I’m invested in your growth." But let’s be real…the process can be a little daunting. Here is CHART President Kelly McCutcheon's methodical, six-step approach to Performance Reviews. This process keeps her grounded, and ensures each person gets the thoughtfulness they deserve. Read on to learn how to show your hospitality team that you are invested in their growth! 🔗 https://lnkd.in/gBdYdJp7 #CHARTtrainers

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🎉 Exciting news for our Madison Area Technical College Hospitality Management students! 🎉 I'm SO DANG HAPPY to share that we've officially finalized a new program-to-program articulation agreement with the University of Wisconsin-Stout for their Bachelor of Science in Hotel, Restaurant, and Tourism Management (HRTM) program! This partnership creates a clear, accessible pathway for our students to transfer seamlessly after earning their Associate of Applied Science in Hospitality Management—guaranteeing junior standing at UW-Stout and a minimum of 61 credits accepted toward their bachelor’s degree. That means only 59 credits remain to finish their four-year degree. 🔁🎓 Why does this matter? Because it expands possibility. It honors the hard work our students have already put in. It opens new doors in leadership, management, and beyond within the hospitality and tourism industry. 💙 I’m deeply grateful to everyone who worked tirelessly to make this agreement a reality—your commitment to educational access, collaboration, and student success is a gift. 📲 Students and colleagues—check out the full agreement and details here (and help me spread the word!): https://lnkd.in/dwEpJjkN Let’s keep building bridges for our students to walk across—boldly and brilliantly. 🏨🌍✨ #HospitalityEducation #TransferPathways #StudentSuccess #PartnershipMatters #MadisonCollege #UWStout #FutureLeaders #Gratitude

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I agree with the premise here: hospitality doesn’t have a labor shortage—we have a *leadership and operating discipline* problem. The properties that win are the ones that invest in training, set clear standards, and build managers who can develop people—not burn them out. Predictable schedules, real onboarding, and consistent accountability change everything. For other operators and GMs: what’s been the single most effective lever for improving retention and performance on your teams? https://lnkd.in/gAH2fMAR #hospitality #hotelmanagement #leadership #operations #employeeretention

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https://lnkd.in/gfZC2umh Description Those who have earned the Strategic Growth badge have developed skills related to growth strategies, growth marketing strategies, and digital strategies used by managers and directors of successful organizations. The badge earner has demonstrated skills in expanding an organization's goals and overcoming business challenges. Earning the Strategic Management Badge requires mastery of essential senior management and department director tools and skills in preparation for advancement in management careers. Earning criteria Strategic Growth badge earners have applied management frameworks to evaluate and capture a growth opportunity in an organization alongside demonstrated mastery of strategies to identify, evaluate, capture, design, and implement new business opportunities. Critical thinking skills have been evaluated within an applied learning environment for compressive resources and constraints within specific functional areas in the organization. Badge earners have performed successfully on rigorous written exams assessing competency for making data-driven decisions, including growth, marketing, and digital strategies, evaluated by a University of Wisconsin-Madison instructor. Strategic Growth Badge earners have demonstrated the abilities to: Evaluate and capture growth opportunities within an organization using appropriate frameworks. Identify and evaluate new business opportunities. Design and implement strategies to capture new business opportunities within organizational resource constraints.

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Most restaurants use a cost-plus pricing formula, but that’s only the beginning. Discover how data, psychology, and menu engineering can turn your pricing strategy into a profitability powerhouse. Whether you're running a QSR, casual dining spot, or upscale concept, there's a smarter way to price your menu 👉 https://brnw.ch/21wUEn5

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