How Can The Hospitality Industry Evolve Long Long-Term Success While Fostering Innovation, Inclusivity, and Resilience

By Lynn M. House

I entered this industry forty years ago out of necessity.   In order to pay my way through college, I took a job as a hostess at a trendy hotspot called Attractions. When I turned 19, I was able to become a server and then when I turned 21, I was able to bartend.  Restaurant work not only helped offset my tuition and other college expenses.  It was my first foray into gaining financial independence.  Working in a college restaurant is a different experience from working in an upscale chain, steakhouse, or fine dining establishment.  Why?  The people!  College bars and restaurants tend to have diverse teams.  At Attractions, we had the ‘Townies,’ people who lived in Oxford, Ohio, and the ‘college kids,’ for whom many this would be just a temporary stop in life.  We came from all different parts of the country and were from different age groups, genders, sexual orientations, and ethnicities.  What we all shared in common was that we needed that job.  Either to put food on your family’s table or to offset college tuition, restaurant work was essential for success.  Great memories were forged, and I developed friendships that have lasted a lifetime. 

When first tasked with writing this editorial, I was elated.  My career in hospitality can be distilled down to innovation, reinvention, promoting inclusivity, and building resilience.  There was so much I wanted to say about fostering community, building tables, and breaking glass ceilings.  However, the events of the past few months took that wind out of my sail.  I have felt angry, betrayed, undervalued, sad, and just plain tired.  It is exhausting to feel like you are continuously swimming against the current.  So, I took a breath.  I did not feel ready to write on this topic.  In truth, I was. I just needed a moment of self-care and space.  That breath gave me the ability to recenter, lean into my foundation, and reflect on my first job in hospitality.  Attraction’s Restaurant in Oxford, Ohio. It was here that I was exposed to a talented and diverse group of individuals, got out of my comfort zone, understood the strength of community, and experienced many firsts.  

The venue was family-owned, and the place to hang out.  Its success was dependent on the entire team.  We all had different strengths to lean into.  The Townies took the morning and lunch shifts.  This allowed them to have quality time with their families, and for the students to attend class.  They were also seasoned professionals, took the college kids under their wings, and taught us about hospitality.    The College kids took the late nights and weekend brunch shifts. We would also keep the owners up to date as to the latest trends.  Business sustainability often depends on staying relevant. Having a diverse age group was essential to creating a winning formula.  There was no ‘class’ separation.  We were all in the grind together. Leadership roles were equally split between the Townies and the College kids. This created a culture that was built on mutual respect and being hospitable to each other.  This was the key to the restaurant’s longevity.  There were several other restaurants in town, however, ours was the one with the least amount of turnover during the summer break.  Many, including myself, opted to spend summers in Oxford so that we could work at the restaurant.  A slower time of year, but what we had forged together was unique.   When everyone feels welcomed, it becomes easier to welcome everyone in. 

I look back at the topic given. Developing long-term success while fostering innovation, inclusivity, and resilience. This is not a new concept or model.   Resilience is how we recharge.  Innovation and inclusion are how we proceed toward and ensure industry sustainability.  The hospitality industry will continue to thrive, as long as we remember that human value far outweighs dollar value. 

Cheers,

Lynn M. House

Peach Melba Old Fashioned

This recipe is inspired by a strong and resilient whiskey-loving woman. my Grandmother Beulah. She always had a stiff drink each night and made the best Peach Melba Cobbler I have ever enjoyed. A unique twist on a classic that has stood the test of time. This is me, my heritage, and continued inspiration in a glass.

Recipe 

• 2.0 oz Elijah Craig Small Batch Bourbon
• .5 oz Peach Melba Syrup 
• 3 dashes of Hella Ginger Bitters
• 2 dashes Fee Brothers Old Fashioned Bitters

Combine all ingredients in a mixing tin. Ice and stir until well chilled. Serve in an old-fashioned glass over large format ice. Garnish with raspberries and fresh peach slices.

To make peach melba syrup, combine 1/2 cup raspberry preserves, 1/2 cup peach preserves, and 1 cup water.  Simmer in a saucepan and till both preserves have fully dissolved.