Menu development, Food production, Labor cost, Menu planning, Wait staff, Food ordering, Catering events, Kitchen staff, Food quality, and Cost controls are all the essential basics of running a restaurant. The real question is how do we reach these goals successfully? After spending 15 years in the hospitality industry I have learned through Passion, Trust, Loyalty, Caring, Listening, Investing, Becoming an Open Book, Motivation and Empowerment we can exceed the expectations of all goals. We achieve high Food quality and Food production through inspiring my team to use their creativity and become a vital part in Menu planning and catering events, we increase sales 3.7% and minimized Labor cost averaging 28% Labor through the Wait staff and Kitchen staff with Compassion and Motivation. Coaching my staff to believing they are not my staff but we are a team and not teaching but Coaching and inspiring them to be better today than they were yesterday. Have the desire to want to inspire people. Reach for the stars and have the desire to learn something new every day. Become hungry for the desire to have someone say "Because of you I did not give up." Through patients and coaching we minimized our "employee turnover" by 27.23%. Allowing myself to be a Team Leader and not a "Manager" we were able to manage Cost control and minimize waste successfully as a team averaging a 28% food cost and 20% Beverage. We realize the restaurant industry is not just a trend; it is a Lifestyle. We create a Lifestyle which drives home "People will forget what you said, people will forget what you did, but people will never forget how you made them feel." My goal is to leave a place better than it was when I arrived and change one life at a time. Change the way people think of doing business and create a lifestyle and atmosphere worth coming back to again and again because of how we make them feel.