What If The Real Problem Is Not The Staff? Part 2 Bonus Interview With Christin Marvin

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We talk with Christin about what’s broken in hospitality right now and why operators need new skills to survive a post-COVID restaurant world. We get real about tech overload, online reviews, higher prices, and the simple service habits that still create loyal regulars. 
• why the show shifted from mixology to operator problems 
• how the restaurant business changed after COVID 
• why long tenure does not guarantee current skill fit 
• tech stacking basics: POS, reservations, CRM, marketing tools 
• the rise of fractional roles for restaurant operations 
• handling online reviews as hospitality beyond the four walls 
• what higher menu prices do to guest expectations 
• training for conversation, rapport, and community at the bar 
• thoughts on John Taffer style consulting and unrealistic turnarounds 

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