A 2 min read.

In my two decades navigating the hospitality hustle, one of the standout perks was the beloved shift meal. Picture this: a chance to grab a bite once or twice a day, depending on how wild the day gets. Now, imagine a menu boasting over 20 items, a mix of your all-time favorites and some seasonal surprises—it's a true foodie's dream.

Back in my fine dining days, we had this awesome pre-service tradition we lovingly called "family meal." The heart of the house team would whip up a feast for the entire restaurant crew, turning our workplace into a food-loving family gathering.

Working the restaurant grind for so long taught me a ton about flavors, seasonal vibes and different cooking methods. But here's the kicker—it didn't teach me how to eat healthy, focus on nutrition, and actually sit down for a proper meal.

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In the whirlwind of the restaurant business, predicting your next meal or snagging a leisurely 20 to 30-minute break is rarer than a unicorn sighting. Breaks are at the mercy of the ever-changing business volume, making it a challenge to plan any extended downtime. Most days, after a home-cooked breakfast, I'd power through the lunch shift, grabbing a quick 10 to 15-minute break to order from the menu and wolf it down at my desk. But that “break” wasn't just about lunch—it was a chance to juggle emails, schedules, guest issues, weekly planning, staff interviews, and map out reservations.

In the fine dining scene, the meal schedule gets a bit more structure. The heart of house team pulls off a meal for the whole staff about 30 to 60 minutes before the evening service kicks in. This gig is standard in restaurants exclusively open for dinner, but it comes with a catch—customization for the 20 to 30 people chowing down is a no-go. These family meals, while cherished, often lack a specific focus on health and nutrition.

Throughout the hustle in bustling establishments, my eating routine swayed towards a robust breakfast—scrambled eggs, spinach, kale, oatmeal—the works. However, faced with the tempting options during lunch or dinner service, flavor often trumped nutritional value.

The struggle of choosing healthy items was just the tip of the iceberg. The logistics of where and how to consume these meals added complexity. Eating in the office or at a table was the norm, but sitting at the bar? Not cool, as the unspoken rule in the industry was to keep staff eating away from guests' eyes.

During meal breaks, the game plan was efficiency—eat fast, get back on the floor pronto. No leisurely 20 or 30-minute breaks to savor the meal and relax; it was about shoveling food in and diving back into the whirlwind.

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Portion size wasn't even on my radar during the hustle, tackling those 10 to 12-hour shifts daily. In my twenties, devouring an entire pizza or half a rotisserie chicken during lunch with espresso on the side was standard before diving back into work. The goal? Maximize calorie intake to fuel the demanding schedule.

Now, in my forties, prioritizing nutrition is a game-changer. It's mind-blowing that 60 to 80% of my meals for years were restaurant-sized portions. Shift meals weren’t the only time I would order off restaurant menus. For Tyler and I, dining out was a sport—it was a ritual, averaging four to five times a week, indulging in restaurant-sized portions during happy hours, dinners, and brunches.

The transition to a regional manager brought a shift in focus, neglecting adjustments to my eating habits and resulting in a gradual 15-pound weight gain over the initial years due to lack of activity on the floor. This is a common theme I hear from friends and clients who have transitioned to larger roles or remote work—unexpected weight gains around 15 to 20 pounds are par for the course.

As the desire for a healthier lifestyle and increased energy kicked in, committing to shedding those extra 40-plus pounds became a mission. Research and guidance from nutrition coaches became key in this wellness quest.

This exploration dove deep into nutrition intricacies, understanding how foods contribute to bodily functions. Insights into the digestion process, mindful eating, optimal water intake, refueling after physical activity, and balanced meals became crucial lessons.

Reflecting on this transformative journey, rewinding the clock would mean packing lunches and consciously opting for more protein and veggies while dining out. Let's be honest—weight loss isn't a walk in the park, but the long-term benefits make it worth the effort.

This holistic approach to nutrition has empowered me to take charge of my health, translating into tangible improvements in overall well-being and productivity. in every aspect of my life and business. The lessons learned underscore the significance of mindful eating, creating a profound connection between nutrition and a vibrant, fulfilling life.

If you are ready to take the first step in accelerating your growth, let’s connect.

P.S.

Whenever you are ready, here are several additional ways I provide daily support to hospitality leaders.

• Calling all restaurant owners and operators!!! The No Hesitations Restaurant Leadership Podcast is here. There is no time like the present to listen in and level up your leadership. Click here to subscribe or follow.

  
  

• If you are a restaurant owner looking for a strategic partner to scale your business, retain and develop your managers, let's connect. Email me at christinlmarvin@gmail.com or you can even text me at 719-494-6074.

(Rest assured, I won't attempt to sell you anything.)

• If you are a hospitality leader looking to level up and position yourself for career advancement without sacrificing work-life balance, let’s start a conversation. Email me at christinlmarvin@gmail.com

  
  

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Love, Christin