Notes From the Hospitality Desk
Short, honest field notes on hiring, retention, and what makes a great room. From Ellie and Charles.
On LinkedIn
Why GMs Leave Hospitality
Most GMs do not leave hospitality because of the hours. They leave because the hours stopped meaning anything.
By Charles VanDercook · September 15, 2025
The Wine Program Signal in a Chef Interview
When I interview an executive chef, I always ask about the wine program. The answer tells me almost everything.
By Ellie · September 18, 2025
Counter-Intuitive Resume Tells in F&B
After a few thousand hospitality resumes, the signals I trust most are not the ones you would expect.
By Ellie · September 22, 2025
What Pre-Shift Culture Looks Like in a Great Room
I can tell within one pre-shift whether a room is healthy. It is rarely about the food.
By Ellie · September 26, 2025
The Unspoken Pay-Stub Pattern in Line-Cook Turnover
Line cooks rarely quit over a single bad week. They quit when their last four checks tell them a story.
By Ellie · September 30, 2025
How a 7-Minute Phone Call Beats a 3-Hour Interview
A short, honest phone call tells you more about a hospitality candidate than a long, polite interview ever will.
By Charles VanDercook · October 3, 2025
On X
Why GMs Leave Hospitality
Most GMs do not leave hospitality because of the hours. They leave because the hours stopped meaning anything.
By Charles VanDercook · September 15, 2025
Counter-Intuitive Resume Tells in F&B
After a few thousand hospitality resumes, the signals I trust most are not the ones you would expect.
By Ellie · September 22, 2025
How a 7-Minute Phone Call Beats a 3-Hour Interview
A short, honest phone call tells you more about a hospitality candidate than a long, polite interview ever will.
By Charles VanDercook · October 3, 2025