Dish Washers
Restaurant Culture
Getting to know people and the importance.
Restaurant Leadership
Justin's approach was shaped over 35 years in kitchens, bars and dining rooms—and it's still practiced daily as Director of Hospitality at Vyne Restaurant & Bar. It comes down to a few things done well, every shift.
01
Built on purpose, before the rush—not repaired after it.
02
Clear standards held consistently, without breaking morale.
03
The same expectations on a slow Tuesday and a packed Saturday.
04
Investing in people so they can outgrow the role they started in.
05
Honest, direct and early—the way a good pre-shift should be.
06
Moving people from running a shift to shaping a team.
07
Staying steady when the board fills and the night turns.
Speaking Topics
Topic 01
Building Teams That Perform Under Pressure
Topic 02
Making the Transition
Topic 03
Eliminating Chaos Before the Rush
Topic 04
Setting Standards Without Destroying Morale
Short Films
Short films and conversations drawn from thirty-five years inside restaurants. New pieces are added as they're filmed.
Restaurant Culture
Getting to know people and the importance.
Leadership
How pressure shapes people.
Restaurant Culture
What brought you to this life of what you've wanted.
Leadership
What is the difference between a manager and a leader.
Leadership
What is important to you today that was not important to you 10 years ago...
Leadership
Why it's important to shift your mindset from shift to shift.
My Story
In life what was your greatest gift as a kid.
My Story
How has being behind bars change you into the person you are today.
My Story
What is an important lesson that you've learned.
My Story
What in your life has changed when you became a father?
The Book
What drove Justin to put thirty-five years of hospitality into a memoir.
The Book
What inspired Justin to write a follow-up book after his first.