Are salespeople really just dealmakers — or are we missing the point?
We’ve all seen the stereotype — the fast-talking, shiny suit salesperson who closes deals by pressing every button.

Guess what? That’s disappearing faster than last season’s menu. Today’s top seller is actually building trust, understanding needs, and creating confidence before any price discussion.

Ever wonder why salespeople aren’t usually part of high-level decisions? Or why numbers often blind us to potential? Because real sales are told in conversations, in relations, in those subtle moments that spreadsheets can’t measure.

It’s time to stop thinking of a salesperson as just a deal maker and start recognizing them as trust ambassadors. The biggest deals come from the relationships we nurture, not the spreadsheets we crunch.

What’s your take? Are you valuing the human touch enough in your business?

33 on Bond: Raising the Steaks | Leadership, Hospitality & Building a Real Restaurant

What does it really take to open and run a successful steakhouse?

In this episode of Hospitality Insight with The SilverFox, I sit down with Meagan Devlin, one of the student leaders behind this year's exciting restaurant project at The Swiss Hotel School South Africa, 33 on Bond: Raising the Steaks.

Together, we explore the vision behind transforming our student-run restaurant into an authentic modern steakhouse, where every service becomes a real-world learning experience. From menu development and restaurant operations to guest experience and teamwork, Meagan shares what it's like to lead alongside her peers while preparing for one of the biggest projects of the academic year.

We also discuss:
• The concept and inspiration behind 33 on Bond: Raising the Steaks
• The challenges and rewards of leading fellow hospitality students
• Lessons learned from industry placements and practical experience
• Building confidence, professionalism and resilience in hospitality
• Why experiential learning creates graduates who are ready for the industry from day one

Whether you're a hospitality student, educator, restaurant professional or simply passionate about great food and exceptional service, this conversation offers an inspiring behind-the-scenes look at how tomorrow's hospitality leaders are developed today.

Join us for an honest conversation about leadership, learning by doing, and why hospitality remains one of the world's most rewarding careers.

Subscribe to Hospitality Insight with The SilverFox for more conversations with hospitality professionals, educators and the next generation of industry leaders.

The Real Heroes

Over the past 16 weeks, I had the privilege of working with a group of hospitality teachers from township schools in South Africa.

What began as a teacher training programme soon became something much more profound.

In this deeply personal episode, I reflect on the dedication, resilience and passion of educators who willingly gave up sixteen Saturdays to improve their skills and create better opportunities for their learners. These are teachers working in communities facing poverty, unemployment, violence and hardship, yet they continue to inspire hope every single day.

I share the stories that moved me, the lessons I learned, and why I believe teachers are among the true heroes of our society.

This episode also explores the power of hospitality education as a pathway to employment, opportunity and purpose for young people who may otherwise struggle to see a future beyond their current circumstances.

Sometimes all it takes to change a life is one teacher who believes in a young person.

This episode is dedicated to those teachers.

Hosted by Stephen Hickmore.

Step into the remarkable story behind one of the most influential names in hospitality history.

In this episode, we explore the life of Conrad Hilton — war veteran, entrepreneur, dreamer and founder of the Hilton empire. Inspired by his autobiography Be My Guest, this is not just a business story, but a deeply human one.

From the dusty frontier towns of New Mexico and Texas… to the glittering halls of the Waldorf Astoria… Conrad Hilton’s journey was filled with ambition, innovation, financial collapse, heartbreak and extraordinary resilience.

Discover how Hilton survived the Great Depression after nearly losing everything, how he helped shape the modern global hotel industry, and why his philosophy of hospitality still influences hotels around the world today.

For hoteliers, hospitality students, entrepreneurs and lovers of business history, this episode is a powerful reminder that hospitality is about far more than rooms and revenue — it is about people, optimism and creating a sense of welcome in an uncertain world.

Featuring:
• The rise of Hilton Hotels
• Lessons from failure and reinvention
• The birth of the modern hotel chain
• Conrad Hilton’s personal struggles and triumphs
• The philosophy that changed global hospitality forever

“The ability to create warmth… even during difficult times.”

Should restaurants ask about allergies...or should diners be responsible for telling?
Drop a 🙋‍♂️ if you think the system needs less police, more honesty! Here's the deal: asking every table about allergies is complicated. But, is it a legality?
But when someone’s life depends on that info, yeah, it’s a must.
The real question: should diners be more upfront, or do restaurants need to chill with the allergy panic? ..
What’s your take? Should we ask more or assume people will speak up?
Let me know below! 👇#HospitalityTruths #FoodForThought #AllergyAwareness

Welcome to Hospitality Insight with The Silverfox.

Today, I want to challenge one of the biggest misconceptions in our industry — the idea that hospitality is simply about being friendly, smiling at guests, and learning on the job.

Because modern hospitality has changed.

Running a hotel, restaurant, resort, or hospitality brand in 2026 requires serious intelligence, strategic thinking, financial understanding, emotional intelligence, and increasingly… formal education.

Yet somehow, hospitality is still often treated as a “soft” career. A fallback option. An industry where personality matters more than intellect.

I completely disagree.

In this episode, I’ll explore why the future of hospitality depends on attracting highly educated, highly capable people into the industry — and why the old belief that you can simply “work your way to the top” without continued learning is becoming less realistic every year.

This is about the future of leadership in hospitality.

And perhaps why the industry has underestimated itself for far too long.

From fiery tempers and military-style kitchen brigades to emotional intelligence and modern hospitality leadership, this week on Hospitality Insights with The SilverFox we dive deep into the fascinating psychology of chefs and kitchen culture.

Joining us is Chef Karen Rossouw, Head of Culinary at The Swiss Hotel School South Africa, for a candid and often humorous conversation about what really happens behind the pass.

Why are professional kitchens so intense?
Do screaming chefs still belong in modern hospitality?
Can discipline exist without fear?
And what personality types exist in every kitchen — from “The Ramsey” to “The Burnt-Out Veteran” and “The Michelin Fantasist”?

We explore chef burnout, toxic kitchen culture, mentorship, psychological safety, emotional intelligence in hospitality leadership, culinary education, restaurant pressure, and the future of professional kitchens.

Packed with real stories, honest insights and plenty of humour, this episode is essential listening for chefs, hospitality students, restaurant owners, culinary educators and anyone fascinated by the world of food and hospitality.

Chef Karen Rossouw 

A renowned culinary professional and educator, currently serving as Head of Culinary Arts at The Swiss Hotel School in South Africa.

Professional Background

Chef Karen Rossouw brings extensive experience in both professional kitchens and culinary education. She was recently appointed as Head of Culinary Arts at The Swiss Hotel School where she leads a distinguished faculty and contributes to a curriculum that blends classical techniques with modern culinary innovation, preparing students for leadership roles in the hospitality industry. Her leadership strengthens the school’s reputation for excellence in culinary training and mentorship.

#Hospitality #ChefLife #KitchenCulture #CulinaryArts #HospitalityLeadership #RestaurantIndustry #HospitalityPodcast #ChefKarenRossouw #SwissHotelSchool #Leadership #RestaurantLife #HospitalityManagement #FoodIndustry #TheSilverFox

Why do restaurants feel so expensive right now—and are they actually making more money?

In this episode of Hospitality Insight with The SilverFox, we break down the real economics of the restaurant industry, from food costs and labour to rent, VAT, and shrinking profit margins. If you’ve ever wondered why a simple night out feels like a luxury, this episode reveals the truth behind restaurant pricing, hospitality costs, and industry challenges.

Perfect for hospitality students, restaurant owners, chefs, and food lovers, this episode delivers honest, real-world insight into the food and beverage industry, restaurant business models, and hospitality trends in South Africa and globally.

No fluff. No filters. Just the reality of running a restaurant today.

hospitality podcast, restaurant industry, food and beverage, restaurant costs, hospitality insights, chef life, restaurant business, hospitality careers, food industry trends, restaurant pricing, hospitality South Africa

The truth about celebrity chefs—what you see isn't always what you get. Are they really cooking, or just managing empires?

Behind the scenes, many celebrity chefs are no longer in the kitchen—they’re branding, television, and empire-building. The glossy image? Often stage-managed. Shows like Kitchen Nightmares? Sometimes just production chaos for entertainment, not real turnaround stories. Even Michelin stars don’t guarantee longevity—many are struggling to stay afloat because rising costs and shifting customer habits hit hard. What matters: the real work—discipline, resilience, consistency—happens away from the spotlight. So, next time you’re tempted by a ‘famous’ restaurant, ask yourself: are you buying authentic craft, or just the name?

Because fame fills seats, but only good execution keeps them.Would you rather a chef’s skill or their star power?

Please leave comments

#HospitalityTruth #BehindTheScenes #RealChefLife

What really happens behind the scenes in the restaurant industry? In this episode, ‘SilverFox’ Stephen Hickmore reveals untold realities of kitchen life, from hidden costs and service pressure to what chefs and restaurant managers don’t tell you.

With nearly 50 years in hospitality, discover how restaurants actually operate, what drives profit, and the skills needed to survive and succeed in high-pressure kitchens. Perfect for aspiring chefs, hospitality students, and anyone curious about the truth behind dining out.

hospitality industry, restaurant industry, chef life, culinary arts, kitchen management, hospitality careers, restaurant business tips, food and beverage, guest experience, working in restaurants