Half-lighted hall in a loft style in a mexican restaurant with open kitchen on the background. In front of the kitchen there are wooden tables with multi-colored chairs and sofas. On the sofas there are color pillows. In the kitchen there is a rack

Resolution Week logoIt’s that time of year again, the time when you earnestly commit to a list of New Year’s resolutions that, in all likelihood, will be forgotten by February. Here at Restaurant Insider, we want to make sure you follow through on those goals–at least the ones that pertain to bettering yourself professionally and growing your business. We’ve compiled some of our favorite articles to help get you on the right track–and stay there.

The kitchen culture is notorious for its “work hard, play hard” mentality. Long, hectic nights and short, weary days are standard in the restaurant and hospitality industry. Whether you work in the front or back of the house, behind the bar or hostess stand, you’ve come in contact with the downsides to stress, strong personalities and steady access to top-shelf liquor.

But does it need to be that way?

No matter what you’re facing there are restaurateurs out there who have walked the same path and want to help you succeed. To start the new year on the right foot, we’ve compiled insights from restaurateurs who have been through some of the toughest times the industry can serve up, how they overcame their challenges, and what you can do should you find yourself in similar circumstance.

People having dinner in a modern and chik open kitchen restaurant. Part of the hip district restaurant

1. Chefs Share Struggles of Overcoming Addiction in the Kitchen

In an industry built on food and alcohol, restaurant workers can be susceptible to addictive behaviors. These chefs in recovery show that they’re not alone.

80% of a restaurant’s food sales come from only 16% of menu items. How do you know which ones? The perfect menu is just a click away with Upserve's Menu Builder.

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2. Why I Had to Say Goodbye to My Restaurant to Survive

Phil de Gruy had to close his restaurants, but not for the reason you’d think. Upserve’s Restaurant Voices series shares his journey.

3. I Was Diagnosed with PTSD. Here’s How I Cope in the Restaurant Industry.

Restaurant consultant Jon Hochstat shares his story of coping with stress, bullying and a PTSD diagnosis while working in the restaurant industry.

‘To start the new year right, restaurateurs share how they overcame tough times so you can have a healthier 2018.’

Get a head start on another New Year’s resolution and check out these tips for how to revamp your restaurant’s design.

Written by   |  
Andrew Szala is an Army veteran, writer and consummate lover of all things food. He’s worked in local restaurants up and down the east coast and eaten with locals all over the world. Nowadays, he can be found all along the East Bay of Rhode Island with his wife, son, daughter, and bulldog.