“The idea of pacing before leading is that if you try to persuade without them (your team) feeling alignment with you, you will likely cause resistance or objection. While pacing is not necessarily enough to ensure persuasion, without it the chance of success may be reduced.”

In this weeks podcast I quickly break down the importance of meeting your staff and team where they are each at individually for the most impactful results. The idea of pacing is that we aren’t waiting for them to catch up to us, we are joining them with the intention of bringing them up to our speed.

You can find a very high arching overview of what Pace & Lead is here. I encourage you give it a try with your team members as soon as possible as the concept makes so much sense when looking to impact your team in a positive way. All of this work creates a much greater bond and theoretically a greater culture within your business.

This is one of those techniques where I can already hear most members of the hospitality industry saying “Ah man we don’t have time for that.” Whereas my opinion on this technique and others like it, you cannot not afford to implement this immediately with your working team as the cost of leaving things as they are is immeasurable.

BB

I was literally grinning cheek to cheek on a Monday morning at a cafe in downtown Vancouver because of the level of service that I was witnessing paired with what seemed like the coolest and most natural culture I had experienced in a long time.

Nemesis Coffee in Vancouver, B.C, Canada crushed it.

While this weeks podcast isn’t just about Nemesis and how seemingly every aspect of what they are doing is very naturally supporting the other left me inspired and motivated to ask the question to everyone else out in our industry, What is your culture? How do you nurture it? and How often are you checking in to make sure it is how you’d like it to be?

I mention in this weeks podcast how I likely look at businesses in the hospitality industry through a much different lens then most. Perhaps the “average Joe” off of the street won’t notice the attention that a given staff member is giving to those pieces of cutlery, or the sheer excitement amongst the staff to receive some new samples of a product they’ve been waiting to see, or just how actually attentive each and every staff member is towards the guests needs as well as each of their own team members as well.

While these are all things that I personally picked up at Nemesis Coffee the other day, it may not be, for example, what my Dad sees. However I would be willing to bet that even though my Dad might not be looking for those things, he feels them whether they exist or they don’t and that ultimately will be impacting his experience in that space.

Consciously or Unconsciously the culture you create in your business is not only impacting your team, but it is having a lasting impact on each and every guest that walks through your doors.

On this podcast tune in to hear how I feel not asking for help, or being aware of the gaps in your game can truly be holding you back.

Conversations are happening all over our industry at the moment and that is a very good thing. For far too long some members of our community have been suffering in silence and far too often turning to drugs and alcohol to cope. Mind The Bar is an incredible resource, started up by today's guest Alex Black, and the board of directors Shoel Davidson (President), Christina Cottel (Vice President), Janna Da Silva, Joey Donnelly, Kristi Leigh, Mackenzie Chilton and Brandi England, that has become more of the change that we need to see in our community.

While Alex isn’t defined by his work at Mind The Bar, nor his work behind the bar (currently holding it down at Vancouver's Wildebeest Restaurant in Gastown) define him. However the time, effort and energy he is putting into this awesome platform should be recognized.

Alex’s skill as a bartender is undeniable as he was voted his cities Best Bar Personality 2018 (Golden Owl Awards) as well as being named the Altos Tequila Tahona Society Collective Spirit recipient of 2018. Alex however is doing the admirable thing, and seemingly using his success to create a better path for those that follow.

Alex and I chatted about everything from breaking up bar fights to tending bar at some of the cities most rewarded establishments, but we really held the most space for the topic of Mind The Bar and what they are set out to do.

I am excited about this podcast episode because, as I stated, it is conversations like this that are needed and are happening a lot more thanks to Mind The Bar and all of its founders.

Please check out Mind The Bar and reach out to engage with any one of their resources!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

• How Alex came to be part of MIND THE BAR

TUNE IN NOW

Follow Alex Black  TWITTER | INSTAGRAM  | Linkedin | Facebook

Quotes:

“It is amazing how much it has changed already, just from necessity” (8:14)

“I remember coming home to my girlfriend at the time and being like ‘I have no clue’...like all of these pieces of paper in front of me, I don’t know where to start.” (17:34)

“Link up with other mental health services that are aimed at hospitality, and be able to lend them some of our intelligence.” (29:43)

“But now you know, especially with my own personal mental health journey over the past two years, really paying attention to how I feel at certain times.” (47:17)

Email Us At [email protected] To Let Us Know Who And Why

Simple question with a massive impact. 

Tune in to hear how and why I think this is a very healthy question to ask yourself about ANY business.

I can appreciate good wine. I don’t drink it but I can appreciate it. 

Avelino Santos, not only appreciates, and drinks it but the guy knows a ton about it and I don’t know many other people that are as passionate as he is about the industry and the awesome products that his home country produces.

With a background in hospitality, at some of Vancouver’s finest establishments might I add, Avelino has a sincere passion for not only his wine but also the industry as a whole. I was blown away by his attitude and demeanour and I am sure he will be a success with this business and anything else he decides to take on.

From working on cruise ships to now running his own company here in Vancouver, Avelino is setting himself up to be the authority for all things Portugese, including the egg tarts! 

In all seriousness, I learned a lot from Avelino and I look forward to linking up with him again for more podcasts and some fun projects. 

Stay tuned!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

• Why he decided to be a voluntary ambassador for his home country

Follow Avelino  TWITTER | INSTAGRAM  | Linkedin | Facebook

Email Us At [email protected] To Let Us Know Who And Why