Captivate My Day

As * a restaurant owner * an operator * a thought leader in the industry others are going to expect a lot from you, and it truth, they should. You are the leader, the person who is supposed to show vision and clarity. However, what if you feel a little disconnected with those expectations? You want to “show up” to the best of your abilities; however, you are struggling to consistently “be that person”? Then, you have to find a way to reconnect your emotional and psychological understanding of self and others Otherwise, you’ll too often find yourself unable to follow-up with those expectations. Why not start thinking about that as you’re finishing your week. Happy Thursday 😃 P.S. If you feel you are emotionally and/or psychologically getting pulled away, DM me, I will gladly help you sort things out 😃👏🏿

As * a restaurant owner * an operator * a thought leader in the industry the thought of having to do it all and doing it all quickly can definitely leave you emotionally and psychologically exhausted. Yes, certain things can be done quickly and without really putting too much thoughts behind it all. But, most things require you to think, analyze, and test before choosing to move forward. In this Tuesday, attempt to see if you tend to be more of a “go, go, go” without actually slowing down your thoughts type of person🧐 If so, encourage yourself to test something else: “go, go, go” yet slow your mind so you can actually see what you are doing and/or thinking. Happy Tuesday 😃 P.S. If you feel you are emotionally and/or psychologically getting pulled away, DM me, I will gladly help you sort things out 😃👏🏿

Sometimes, your schedule is going to be changed and turn upside down. As * a restaurant owner * an operator * a thought leader in the industry those changes are to be expected. It does not mean you have to like every change; however, acknowledging the changes will sure help your day-to-day decisions. Let’s not be too overwhelmed - we’re only Monday, lol!!! Happy Monday 😃👏🏿

At times, you are going to attempt hard to make your vision a reality. Yet, it won’t work or it may work but it’s all happening at a pedestrian pace. As * a restaurant owner * an operator * a thought leader in the industry you’ve already realized that what you “want” to happen may not necessarily happen when you want it to happen. For some, it is not a big deal as they have learned to deal with delays, unexpectedness, and turns of events. However, for you, it can be another story. The emotional and psychological toll it takes on you may be no laughing matters. If that is the case, you’re finding yourself in “fighting mode” days in and days out without any emotional and/or psychological stability. And that can and will change the way you are looking at the industry. A little of reflection prior the weekend :) Happy Friday 😃 P.S. If you feel you are emotionally and/or psychologically getting pulled away, DM me, I will gladly help you sort things out 😃👏🏿

Valuing yourself is something that is not able to be pushed away or pushed aside. Sometimes because of the constant pressure that * restaurant owners * operators * thought leaders in the industry are under - they forget about themselves and/or others. The “devaluation” is seen by not taking time * to reflect * to reassess * to communicate properly * to analyze accordingly When you find yourself “too much” in the above actions, it then becomes a little bit more challenging to recenter yourself and find value in yourself and others. The pressure is real but so is yours and others’ value :) Happy Thursday 😃 P.S. If you have an emotional and/or psychological time valuing yourself, DM me, I will gladly help you sort things out 😃👏🏿

Because of all the different personalities and your own way of handling what is happening around you, there will be time when you may be attempting to handle everything a little “too much” In the restaurant industry, there will be moments where your effort to make everyone get along and everything workout won’t work. Sometimes, you have to learn to let things and/or people figure it out. As * a restaurant owner * an operator * a thought leader in the industry those moments are real and sometimes challenging to understand and/or to let go of. Yet at times, it may be the best thing to do. There are always lessons to be learned, even on a Tuesday👏🏿 Happy Tuesday 😃 P.S. If you have an emotional and/or psychological time letting go, DM me, I will gladly help you sort things out 😃👏🏿

Being present emotionally and psychologically matter - and that goes with whatever industry you’re part of. In the restaurant industry, it’s crucial! You’ll miss out on creating great relationships when you’re not allowing yourself to be “locked in” emotionally and psychologically. You are so into “YOUR” emergency 🆘 that you don’t know what’s happening elsewhere. And when you start realizing that is what’s happening, it sure does not feel good. How can you improve your emotional and psychological presence? A good reflection to start your week👏🏿👏🏿 Happy Monday 😃 P.S. If you feel emotionally and/or psychologically absent, DM me, I will gladly help you sort things out 😃👏🏿

If scarcity comes into play, it often rubs you from a deeper vision. In the restaurant industry, things can get scary and it can get scary very fast. However, as * a restaurant owner * an operator * a thought leader in the industry you have to learn to train yourself to remove and/or put away the emotional and psychological scarcity from your day-to-day life. Is that easy? Not even close. However, it is definitely needed so you can deepen your vision and help your team deepening theirs. Scarcity often becomes this “inner voice” that tells you * not to do this * not to do that * avoid this * stay away from that The question is - how often do you believe scarcity is dictating your day-to-day decisions? Going into the weekend with a little bit of reflection - happy Friday 😃 P.S. If you feel emotional and/or psychologically scarce, DM me, I will gladly help you sort things out 😃👏🏿

Are you someone who can adapt quickly? As * a restaurant owner * an operator * a thought leader in the industry you don’t really have a choice. You have to adapt to all the changes. However, it is not because “you have to” that you are good at it. It requires you to have good emotional and psychological foundations to adapt and adjust all the time. Yet, even if your foundations are solid and strong, you can still find yourself “struggling” because adjusting yourself takes a lot out of you. Which makes you emotionally and psychologically drained. If you recognize your struggles, you are better positioned than when you’re not. The question is - what are you willing to do to help you adjust better? Some reflection on this Thursday 😃 P.S. If you have a challenging time adapting to change, DM me, I will gladly help you sort things out 😃👏🏿

Would you say you have thick or thin skin? If you’re in the restaurant industry, you may be known for your thick skin However, when you’re looking a little deeper, is it as thick as you think? * Maybe your skin is getting thinner because you’re a restaurant owner who gets agitated when your team don’t follow what you said. * Maybe your skin is getting thinner because you’re an operator who is yet to get accustomed to daily changes in your schedule. * Maybe your skin is getting thinner because you are a thought leader who don’t believe in delegation. In truth, your “skin” can always get thicker 😃 P.S. If you have a challenging time with being emotionally and/or psychologically tough, DM me, I will gladly help you sort things out 😃👏🏿