More Insight From My Fell Into Food Podcast – Part 2 – Flexibility

Flexibility and having back-up plans are the keys to success in any business, but especially in the food industry. Things will always change and not go as planned. You have to be able to come up with a new plan in the blink of an eye or else. Just like in show business, the show must go on, no matter what.

More words of wisdom from both Chef Jeff and me:

In hospitality, the only thing you can count on… is that things won’t go as planned.

You’ll prep all day for a service that no one shows up to — and then get slammed on a slow night.
You’ll lose a dishwasher mid-shift.
Run out of a key ingredient with no time to resupply.
Get grease on your dress before expo even starts.

It’s not a matter of if something will go sideways — it’s how you respond when it does.

That’s why flexibility is one of the most underrated leadership skills in this business.
Not everything needs a meltdown. Not every pivot needs a postmortem.

Sometimes success is just the ability to shift without losing momentum.

Plan B isn’t a failure.
It’s proof you know how to keep moving.

JEANNE JONES
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I am still editing all my pictures from our trip, as well as just catching up and living normal life at the same time. With Chef Jeff’s help and insight, I am able to still communicate with all of you, and give you wise words of wisdom, and experience, I am also able to focus on catching up too. Once again, thank you Chef Jeff, for a lot of reasons. 🙂