While a passion for the job and the customers they feed certainly drives many foodservice directors, the grind of regulations, budgets and general stress can take its toll. Three operators shared with FoodService Director magazine the books that helped them refocus on the emotional connection to their roles.
“Marriott: The J. Willard Marriott Story”
By Robert O’Brien
I read this book over 37 years ago, and it has stayed with me over my entire career. The main theme of the book is this: Take care of your employees, train them well and they will then be in the position to take care of your customers, and, in return, your business will grow.
Georgia Tech University, Atlanta
“Think and Grow Rich”
By Napoleon Hill
There is a passage in particular that I find relevant to my work, as it helps me in keeping an open mind to feedback as well as motivating me to keep going when we are confronted with hard days or even failures. It reads, “Every adversity, every failure, every heartbreak, carries with it the seed of an equal or greater benefit.”
Director of Dining Services
The Clare, Chicago
“Who Moved My Cheese?”
By Spencer Johnson
When I started this job, my manager encouraged me to read this book, which details how to deal with change. I discovered that taking pride and being excited about what we do caused me to love coming to work every day.
Farristown Middle School,