The Downsides and Challenges of the Restaurant Industry: Details Explained

After nearly thirty years working in bars, restaurants, and hotels around the world, I’ve seen it all—the good, the bad, and the ugly. This business can provide an exciting lifestyle and lucrative career, but it also has dark sides that people rarely discuss.

In this blog post, I want to give an honest, behind-the-scenes look at some of the pros and cons of building a life in hospitality. My goal is to share lessons learned from my experiences to help set proper expectations for anyone considering this career path.

The Rewards

First, let’s consider the positives. With the right attitude and ambitions, the hospitality industry can offer adventure, freedom, and fulfilment.

Travel and Excitement

Few careers allow you to live and work in as many exciting global destinations as hospitality. Over the years, my work has allowed me to live in incredible cities like New York, Amsterdam, Paris, and more. The travel perks and glamour associated with working in new bars, restaurants and hotels made the stress and long hours worthwhile for me.

If you love travelling and the energy of new places, the hospitality industry can be a great way to see the world. Each new property or location brings fresh challenges, faces, and experiences.

Financial Success

The earning potential in hospitality is huge if you’re willing to work for it. Bartenders in the proper establishments can make hundreds a night in tips. Managers at elite hotels and venues take home very generous salaries. And if you eventually open your place, the profits can make you financially comfortable.

I’ve had years where I worked crazy hours but made over $100k managing busy bars and nightclubs. The income potential beats more traditional 9-5 office jobs. Hospitality rewards hustle, social skills, and business acumen.

Creative Expression

For people with creative passions, hospitality offers a canvas. Designing menus, crafting cocktail recipes, and planning events are all outlets for creativity.

I loved experimenting with new dishes, drinks, and entertainment concepts. Hospitality lets you constantly refine your craft and express yourself through unique experiences.

Sense of Community

The social bonds formed with staff and regulars are a big perk for people in this industry. I’ve made friends for life while working in bars and hotels. The sense of community and connection is invaluable.

If you enjoy taking care of people, forming relationships, and creating a welcoming environment, hospitality can be very rewarding. It’s also an extremely social career.

The Challenges

Of course, the lifestyle isn’t all glamorous. Hospitality work has its share of struggles and risks you must prepare for. Here are some essential realities to consider before diving in.

Stress and Long Hours

Let’s face it – hospitality is gruelling. The hours are long and physically taxing. You rarely have time for a bathroom or water break on busy nights. It’s fast-paced with little margin for error. From prepping, cooking, and cleaning, there’s always work to be done.

Managing the needs of thirsty, hungry customers and keeping a staff productive amidst controlled chaos is mentally exhausting. Over the decades, the stress has given me my share of headaches and burnout.

Going in, know that this business will push your limits and test your stamina. Pace yourself, and don’t neglect your mental health. The grind breaks people who aren’t prepared.

Dealing with Problem Customers

Drunk, rude, or unruly customers always come with the territory in hospitality. Most incidents blow over quickly. But I’ve been assaulted, threatened, extorted, and more over the years.

One night, a drunk customer smashed a pint glass into another man’s face at my uncle’s pub back in 1993. I watched him get “glassed” – shards of glass sticking out of his bloody face. It still haunts me decades later.

Sadly, two young friends also lost their lives in alcohol-fueled incidents outside bars. Customers fight, act recklessly, drive drunk. It’s the dark side of the business. Stay alert and take security seriously.

Crime and Illicit Activity

Unfortunately, some establishments attract shady behaviour, such as drug dealing. I’ve unwittingly crossed paths with the mafia and other criminals during my career.

Once in New York, an Eastern European syndicate tried to force me to use their “security” and threatened me if I refused. In Amsterdam, a North African gang demanded monthly payments for “protection.”

These organised crime elements target hospitality businesses. Be extremely cautious about what goes on inside and just outside your venue. Don’t tolerate any criminal activity on the premises.

Health Toll

The lifestyle exposes you to plenty of temptations – late nights, drugs, alcohol, cigarettes, junk food. It’s easy to form bad habits.

I smoked and drank excessively during my early bar managing days. The partying, while fun at the time, nearly ruined my health in the long run.

Be vigilant about diet, exercise, and moderation. The nightlife and drinking culture have claimed the lives of many hospitality veterans I know. Pace yourself and know your limits.

Key Insights and Tips

After reflecting on my hospitality journey, here are some critical pieces of advice I’d offer anyone considering this career path:

• Be prepared for hard work—long hours are the norm in this business—but the hustle pays off financially.
• Watch your health – avoid falling into bad habits. Make time for proper diet, exercise, and sleep.
• Keep learning—be a lifelong student of food, drink, and great service. Study trends and continuously improve your game.
• Hire good security – don’t take safety lightly. Have systems in place to protect staff and customers.
• Build a strong team by surrounding yourself with competent, trustworthy managers and staff and investing in hiring the right people.
• Stay ethical – steer clear of shady people and activities. Focus on running a sound, lawful business.
• Connect with your community – get involved locally. Form genuine relationships with staff and customers.
• Take time off – give yourself breaks from the pace and stress. Unplug and recenter periodically.

The Future

Despite the struggles, I don’t regret dedicating my career to hospitality. The highs have outweighed the lows, and I’m proud of the bars, restaurants, and hotels I helped build.

My advice: Go into this business for the right reasons. If you have a passion for taking care of people and creating experiences and don’t mind hard work, it can be an immensely rewarding journey. Just know it won’t always be easy.

Approach it with realistic expectations, patience, and the right supporting team and lifestyle habits. Learn from veterans who’ve done it for decades. Stay balanced.

I’m optimistic about the future of hospitality and those embarking on this career path today. The industry will only continue growing and innovating in the years ahead.

Remember – through the good times and bad, focus on providing value, creating community, and making memories. That’s what it’s all about.

FAQs

Here are some frequently asked questions about working in the hospitality industry:

Q: What is the hardest part about working in hospitality?

A: The work has long, stressful hours and a demanding physical nature. Hospitality roles often require you to be on your feet all day, work late nights, and deal with high-stress situations. It’s mentally and physically draining.

Q: How much money can you make working in bars/restaurants?

A: It depends on the establishment, your role, and geography. Bartenders at high-end venues can make $500+ a night in tips. Restaurant managers can earn $50k – $80k+ per year. Profitable bar or restaurant owners take home six figures. The earning potential is high for hospitality professionals in the right businesses.

Q: What does it take to succeed in the hospitality industry?

A: You need a stellar work ethic, people skills, business acumen, and passion for customer service. Top professionals are adaptable, ethical, calm under pressure, and obsessed with quality. A degree in hospitality or culinary arts helps. But real-world experience is invaluable.

Q: What are the most important things to research before opening your place?

A: The local market and competition, realistic start-up costs and financing, licensing and regulations, trends/themes, hiring, inventory management, and point-of-sale systems. Consult veterans in your area and make detailed business and financial plans. Location and concept are critical.

Q: What tips do you have for managing stress in a hospitality career?

A: Set boundaries and leave work at work—avoid taking it home mentally. Take regular vacations and breaks to recharge. Maintain healthy habits outside work. Delegate and empower your team. Promote a positive culture. And keep your sense of humor!

Conclusion

Building an exciting and meaningful career in hospitality is possible, but it takes commitment, resilience, and passion. My advice is to go in with eyes wide open – the good, bad and ugly. Manage expectations, balance your lifestyle, stay ethical, and care for your staff and customers. This glimpse into my journey has provided helpful transparency and perspective. Let me know if you have any other questions!