Take care of each other, and don’t be afraid to ask for help.

People will never forget how you make them feel.

Adversity is a terrible thing to waste; profit from your mistakes.

Be restaurant (farm) and corporate smart. Quality of service and cost efficiency should not be conflicting goals. Use standard operating procedures strategically to deliver a consistent brand.

Find a balance between SOPs and creativity.

Hire the person, not the resume. Look for the right attitude and philosophy of hospitality.

Hire slow, fire fast — but not too fast! Sometimes the right people are in the wrong seats.

Build a culture of collaboration; tap into people’s passions and then give them the keys.

“It might not work” is a terrible reason not to try.

The best way to learn is to teach. Give your team the opportunity to be teachers as well as doers.

Listen to every idea. How you listen will dictate how your employees choose to contribute.

It may not be possible to do everything perfectly, but you can do many things perfectly.

Being right is irrelevant. How do we make the customer’s perception of truth our reality?

You can’t establish a standard of excellence without criticism. Thoughtful performance evaluations must be part of your culture.

Praise in public, criticize in private.

Share the spotlight; don’t take credit for other’s work.

Slow down to speed up. Watch for stress and be ready to help.

Treat everyone like a VIP. Offer thoughtful gestures to each customer.

Giving more than expected is addictive, and it can be contagious.

Opportunities for hospitality exist in each business — even farms!