Transcript

HOST: ALICE CHENG

Welcome to Hospitality On The Rise, the podcast about the people shaping the hospitality industry and their journeys. I'm your host, Alice Cheng, Founder and CEO of Culinary Agents, hospitality's go-to hiring platform. And I'm here to give you your dose of virtual mentorship.

Here, we'll be sharing the stories, lessons learned, and advice from hospitality leaders who've carved out their own path to success. After all, this industry is where many get their start and go on to do incredible things.

Whether you're a pro, starting out, or just love the hustle, this podcast highlights what makes hospitality extraordinary, the people.

HOST: ALICE CHENG

I’m so excited to have Ivy Mix with us today. Ivy is the Co-Owner of Whoopsie Daisy and Fiasco! in Crown Heights, Brooklyn. Whoopsie Daisy is a natural and biodynamic wine bar, and Fiasco! is a wine and spirits shop focused on small and independent producers. She's also the Co-Founder of Speed Rack, which is just an amazing organization that we'll hear more about, an all-femme high-speed bartending competition designed to highlight up-and-coming femme identifying folk in the cocktail industry and to give back to those impacted by breast cancer. She's also Co-Author of A Quick Drink: The Speed Rack Guide to Winning Cocktails for any Mood and author of Spirits of Latin America. 

I don't want to gloss over this giant list of awards and recognition, so I'll just pull out a couple of highlights because the show is only 30 minutes. 2026, which is this year, JBFA semifinalist of Outstanding Professional in Cocktail Service. She has been recognized with the Pink Agenda Icon Award, Tales of the Cocktail Spirited Awards, Wine Enthusiast Mixologist of the Year, Tales of the Cocktail Spirited Awards, Food & Wine Most Innovative Women's list. The list goes on and on. Welcome Ivy.

GUEST: IVY MIX

Hi, thank you.

HOST: ALICE CHENG

I'm so excited to have you with us today. 

GUEST: IVY MIX 

Thank you.

HOST: ALICE CHENG

We've been supporters and followers of all of your work for many years, and I'm gonna have to make a joke because Ivy Mix has to be the best name for what you do.

GUEST: IVY MIX

And it's my real name. So people are like, “Oh, I thought it was fake.” And I'm like, my dad's last name is Mix. My sister's last name is Mix. It's all real.

HOST: ALICE CHENG 

Amazing, amazing. Well, so let's take it back a little bit. How did you get into the hospitality industry?

GUEST: IVY MIX

Kind of by accident, I grew up in a very small town in central Vermont, went to college in Vermont, and I was given the opportunity to get out of Vermont, because I had a winter term at the college. I went to Bennington College. It was called “field work term,” in quotes. And basically, you're supposed to work in your field. I didn't have a field. I wanted to leave the country. I wanted to learn foreign language. I did not spend a lot of time outside the Northeast at that point. So because of a friend of a friend, I ended up in Guatemala. 

Long story short, this was pre-Instagram, pre-Facebook, pre-Tinder. Like, you met people the old fashioned way, which is in a bar, right? So I found a bar, liked it, started going, started going every day, became a kind of a staple of the bar. And then when I had to go home, they're like, “Oh, you got a tab.” And I started working to pay off the tab that I had. And I made the realization like, I would be here anyway, but I'd be spending money and arguably drinking more. I'm like, I can just be here, working, making money, still being here and still enjoying myself. So that was, that was the first bite. And I did that. I lived in Guatemala off and on for four years bartending at this bar. And then the rest is history.

HOST: ALICE CHENG

I love it. I love it. Way to conclude so ahead of your time, timing-wise, probably ended up to be a perfect storm. So once you were like, “Okay, I found my thing, I enjoy this, I can enjoy myself and make money,” which is chasing your passions, right? When did you come back to the States and decide, “I'm going to open my thing or go work in this industry”?

GUEST: IVY MIX 

Yeah, so when I was in Guatemala, I worked in a tequila and mezcal bar, and this was like 2003 to 2008. And tequila had a bad rap in the country in the United States at about that time, and no one had heard of mezcal, really. I happened to have the fine, extraordinary luck of graduating college in 2008 when the economy collapsed. I had a fine art and philosophy degree, and I kind of just thought I was gonna be a professor at some point, doing whatever. So I started working in bars and restaurants just to make some cash, as I was working for art galleries for free, had an art studio. I was just trying to make it in New York City. That's where I moved. Like every liberal art school person from the Northeast, we all flock after graduation to New York City, right? So I followed my twin sister there.

And then through a friend of a friend, I was called from a friend in Mexico being like, “Hey, there's a tequila mezcal bar opening up in the East Village, like fancy cocktails. You should go get a job there.” And I was like, okay, great. So I went, I applied, and they were like, “No.” And then I was like, okay, whatever. And then I had to go drop bottles from another friend, of mezcal, off at this bar. And they were like, “Are you the same Ivy?” And I was like, “No, of course not.” Like there's so many Ivys out there. And that bar was Mayahuel–rest in peace–Mayahuel in the East village in Manhattan.

HOST: ALICE CHENG

I loved that place.

GUEST: IVY MIX

It was great. And that's where I got introduced to cocktails, and people were making–like Phil Ward obviously was running the place, owned the place. There were amazing bartenders working there. And I really got to see people being really creative with tequila and mezcal–which I was already into–in this hospitality environment that I was already into. And I was making money for the first time in my life. Before I worked at Mayahuel, I was working the graveyard shift at the French Roast in the West Village, and it was the worst. So I was like, okay, this is great. 

Anyway, I got bit by the bug. I fell in love with it. And, you know, the art world was not exactly booming at the moment. And I kind of got disenfranchised with… I was working at Gagosian Gallery and it was not for me. I was literally getting people lattes, and it was not for me. So I realized that corporate America is not for me. Bartending, I can make my own schedule. And then I just started getting more and more into the creative arc of cocktail bartending, which was like making art but for a different sensory palate. I used to do sculpture and photography. This was a different thing. And that was it, and then I just kept going.

HOST: ALICE CHENG 

Oh man, I love so many parts of that story for many reasons. One, because Mayahuel was one of my favorite places and just hanging out upstairs. I mean, it was very special. So I was probably there while you were there. 

GUEST: IVY MIX

Oh, I'm sure.

HOST: ALICE CHENG

Back in the day when I used to be a lot more fun. 

GUEST: IVY MIX

Same.

HOST: ALICE CHENG 

But then also we talk about at Culinary Agents obviously with career pathing and some of the really amazing benefits of working in hospitality is the flexibility. And oftentimes people do pursue what they think is their path and then do this as a side hustle And then at some point sometimes it flips, right? Sometimes it becomes, like, wait it's actually my thing, not hustle, and I can actually grow in this and learn and fulfill all the other aspects that need to be fulfilled here. So thank you for sharing. That's very fun.

So after this particular time in your life, when did you come up with or co-found Speed Rack, etc.? Take me through that. Because you weren't busy enough, obviously.

GUEST: IVY MIX 

Well, I mean, honestly, no one really knew me from Adam, or I guess Jane. I was working in New York City. This was a time when cocktail bartending was pretty synonymous with speakeasy. So if you were a cocktail bar, you were a speakeasy. You had to knock on a secret door, you were hard to find. Everyone was trying to be this “meme mixologist,” which again, I put in heavy air quotes, but like the guy with the suspenders and the pork pie hat and the mustache or the big beard. And it was like, that was the image of what a bartender was supposed to be. 

And when I was trying to get bartending jobs, I was literally told, “No, you don't really fit the image of what we're looking for” and stuff that nowadays you would never be able to tell anyone that, right? But I was like, well, that's kind of messed up. And then I was told multiple times, “You're a cocktail waitress, that's what you are.” I'm like, “Well, I was a bartender forever.” And also I'm so clumsy. Do not give me a tray full of cocktails. It's a horrible idea. I need to be behind the bar. I will save you money. I swear to God. 

But yeah, I ended up kind of being like, well that's kind of weird. And I went around to all the quote unquote “best bars in the world,” and there were not a lot of people that looked like me in there, meaning femme, you know? So I was part of this thing called LUPEC, Ladies United for the Preservation of Endangered Cocktails, which Lynette Marrero was the president of in New York City. I ended up talking to her about this idea I had, like, “Maybe we should make a cocktail competition just for the ladies.” You know? Like, “Why don't we do that?” Because people kept on telling– when I'd ask people, “Hey, why don't you have any ladies, femmes working in your bar?” They were like, “Well we don't really know any.” Which was like, “Well I'm one, I'd love to work here.”

And with Lynette's help, we created Speed Rack, literally to create a platform for femmes to stand on in this male-dominated industry and be like, “Oh, you don't know anyone? Well there was 20 of them onstage in your city yesterday. So if you need a contact, I can help you out.” It was like pre-Culinary Agents connecting people. Yeah.

HOST: ALICE CHENG 

I love it. Hey, that's another beautiful thing about this industry. I always say, especially with Culinary Agents, what we do is like, we're never gonna replace word of mouth. Like, our goal is not to replace word of mouth, right? And at the end of the day, especially this industry, the networking, the connections, the relationships, that is so unique and special. And the more people kind of embrace that and be a part of it, the better off they are. There's always a connection to be made. 

GUEST: IVY MIX 

Totally.

HOST: ALICE CHENG 

And sometimes these dedicated platforms are exactly what you need to address the problem because apparently women were hard to find.

GUEST: IVY MIX 

Apparently. Yeah, apparently. So that's why it started. And that started in 2011. And we were like, “Well, if we know it's going to be a good party, we have to have brands to sponsor it,” because it's expensive to put on events like this, “Why don't we sell tickets and now make it free to the public and then raise money for breast cancer research and prevention?” So we're almost at two million dollars. We may have even surpassed two million dollars rate in our last event, but we're on the precipice. So we did that in the last 15 years and we've had thousands of femmes and thems apply and compete. And it's been a thing.

HOST: ALICE CHENG

Yeah, I mean, it's more than a thing. It's raising for a cause, but then also it's a platform to launch people's careers. People are highlighted, there's promotion. I know just the other day, I was getting bombarded with updates from Speed Rack and I was like, “Oh the competition is happening!”

GUEST: IVY MIX

Yeah. Yeah.

HOST: ALICE CHENG

But that's great, that's great. Congratulations. 

GUEST: IVY MIX

Thank you.

HOST: ALICE CHENG

And I think I see a note here that the U.S. regional and finals are upcoming. Coming soon.

GUEST: IVY MIX

They sure are. Yep, we have Boston on the [March] 31st. We have Seattle in the middle of April. And our Season 14 finale is the Sunday of Tales of the Cocktail in July. 

HOST: ALICE CHENG

Amazing. Well changing lanes because that was really awesome, but it's just one part of your career here. Take me back to when did you decide, “Okay, I'm gonna open my own thing?”

GUEST: IVY MIX

So I was working my way up the cocktail chain in New York City, trying to get good jobs, trying to get respectable jobs, trying to get into these best bars in the world. And I ended up at Clover Club in Brooklyn in Carroll Gardens. And I stayed there for four years. I really had no interest in going back to Manhattan. I was like, no, thank you. And the cocktail program there was world-renowned. I learned a lot. And then I started thinking like, “Oh, I want to open up my own spot.” 

Many people were like, “You're not going to manage first?” I'd never been a head bartender before. I'd never managed anywhere before. And I was like, “I don't know. I kind of feel like now is the time. I don't really want to move to a different place and become the head bartender at a new place. I'd rather just kind of go out on my own.” 

And luckily I ended up opening up Leyenda, my first bar, with everyone from Clover Club. So I was able to learn a lot and kind of lean on them for things I didn't know before. I wouldn't necessarily recommend opening up a bar when you've never bar-managed before, let alone a kitchen. Leyenda ended up being a restaurant, which was a surprise. But sometimes the people just tell you what they want, and they want food, but that was a new thing for me. I was like, “Oh my God, how do you even do this?” 

But it's never easy, but I would recommend maybe at least having some advice on how to run a bar program. I guess now people have AI. You can just ask Claude what you want, which is unfortunate, but yeah.

HOST: ALICE CHENG

Yeah, true and I think a couple things to highlight there in general is that you hear really often people just had this… The most common advice that people have when we get to quickfire of “What would you tell your younger self?” is to slow down and to spend a little more time learning about management and how to manage people. I think that's one of the things that I've noticed and we see pretty often, is that you can be really great at your job, and you could be at a point where you have investors and you've built a name and all that stuff, but if you've never managed people–there's a people component that Claude cannot help you with, right?

GUEST: IVY MIX

We're in the hospitality industry. AI cannot replace that. Hospitality it cannot replace. Yeah.

HOST: ALICE CHENG

Yeah, and there is something to be said about how to navigate people, like HR situations…

GUEST: IVY MIX

Totally.

HOST: ALICE CHENG

…just having certain conversations of what you should and should not do. And I think in an industry like ours, there are so many different variables and scenarios and all these nuances, etc. But one thing is for certain is that oftentimes people do kind of grow quicker than others in corporate America, etc. And there is less structure sometimes and less available to them to learn, and it varies. There's no standard, so sometimes people fast-track into management and they may be really awesome at their job, and then they realize like, “I don't know how to handle this situation.”

GUEST: IVY MIX

Yeah, I still don't know how to handle some situations. Sometimes I'm like, what in the hell? Like, I honestly don't know how people work alone. Like, I don't know how someone runs a bar or restaurant alone. I have no idea because like, how could you possibly know? I need someone to bounce ideas off of or like… just like unemployment or sick leave. There's so many things like, oh, heaven forbid you messed that up. Like that is messed up stuff. 

HOST: ALICE CHENG

Yeah, yeah. And there's choices. There’s choice.

GUEST: IVY MIX

There’s choices.

HOST: ALICE CHENG

Not just like the right way. There's options. There's differences, right?

GUEST: IVY MIX

Exactly. For me, it's the best to be able to talk to my business partners in Whoopsie Daisy and Fiasco! Like Piper Kristensen–I actually grew up with him in central Vermont–but he owns Mado, he owned Oxalis, he owns Place des Fêtes, Golden Ratio, like all that stuff. So he's got a whole different business that he's running. And it's interesting to hear his perspective because I also came from this other, from the Leyenda world. So it's just the more you know, rainbow thing, like that's what you need. You need it so much. 

HOST: ALICE CHENG

Yes, exactly. I just had that theme song go through my head, by the way, when you said that. 

GUEST: IVY MIX

Yeah.

HOST: ALICE CHENG

Talk about good branding there. Anyway, and you have two very different types of businesses that you’re co-owner of. One's an actual shop or retail, etc. and then the other is a bar. What was it like? What were some of the lessons learned when you opened the shop that you didn't know going into it?

GUEST: IVY MIX

Yeah, I mean, every state has different f'd up liquor laws, right? Because we live, we're still stuck in prohibition somehow in this country. But in New York City, you're only allowed to own one bottle shop. And it's the only business that I know of that when you try to get a business, you have to tell the state you want to open. And then the five closest liquor stores to your liquor store can say yes or no. It's so strange.

HOST: ALICE CHENG

interesting.

GUEST: IVY MIX

It's just so strange. So that was a surprise. You know, to be perfectly honest with you, my business partner, Conor McKee, he runs the bottle shop Fiasco! completely. He's a genius. He knows so much about wine. He makes the bottle shop a hospitality experience, which I think that a lot of people don't make their retail experiences hospitality-forward. And we definitely do.

But the real great thing about opening a bottle shop is that we open at noon, and we close at nine. No one gets drunk in our space, and no one uses our bathroom. It's amazing. It's like a dream. It's a dream. 

HOST: ALICE CHENG

Goals. I'm like, business owner goals right there.

GUEST: IVY MIX

Yeah, it's a dream. Yeah, it's so nice. I don't have a porter company. We just clean the space ourselves once a week. It's amazing. That being said, you're never gonna make a million dollars from owning a bottle shop. The profit margins are not fantastic. But we're a real staple of our community. I mean, I hope we're open for a really long time. It's been a real joy, and we're able to get some allocated stuff you can't otherwise. So we do a pretty robust online operation, and it's great. Conor does a wonderful job curating it, running it. It's awesome.

HOST: ALICE CHENG

Amazing. I'll latch onto that and something you said earlier, when you said, I don't know how people do it by themselves, I think that's really important also, is find your people, whether those are your people that you just ask questions and you lean on as you're kind of growing in your own. And you're helping them too. And/or it's your business partners or people that you are going to set off into the sunset with, because owning, running, starting a business is very difficult, no matter what industry you're in, no matter what type of business that you want to start.

Okay, so what is next?

GUEST: IVY MIX 

I am in the midst of starting a new project, which is exciting. You know, I took a break kind of going away from cocktails in the last, like, five years, you know? I opened up Whoopsie Daisy, which is a wine bar. It's a wine bar. We do do cocktails, but we're a wine bar. Then I have Fiasco! We're a wine shop, we spell spirits, but we're a wine shop. So I had this whole thing for a while where I was like, “I am done juicing limes. I want to pour things out of a bottle. And that's what I want to do.” I mean, I frankly drink more wine than cocktails. I'm usually disappointed by cocktails. I'm very rarely disappointed by wine. 

But then I lost my cocktail bar last year, almost exactly a year ago, at the end of March 2025. And the last year, I'm just like, “Damn, I miss making cocktails.” So you always want what you can't have. So I'm in the midst of opening up a new project. You are the first people to know that. So lease is signed. That's all I can say right now, but it's coming. New York City,

HOST: ALICE CHENG

Yeah, amazing. Okay.

GUEST: IVY MIX

Sometime in the next few months.

HOST: ALICE CHENG

In Brooklyn or in Manhattan, can you say?

GUEST: IVY MIX

in Brooklyn, yeah. 

HOST: ALICE CHENG

In Brooklyn. Okay.

GUEST: IVY MIX

I'm done with Manhattan. Manhattan, I mean, Godspeed to everyone who can do it, but like, it's tough out there. It's not for me.

HOST: ALICE CHENG

Hey that's part of the journey, right? You get to know yourself more, and you get to say–I say, as you continue in your leadership and as you collect your successes, the greatest joy is being able to say no. 

GUEST: IVY MIX

Yeah.

HOST: ALICE CHENG

I feel like in the beginning you're just like, yes, okay, opportunity, okay, and you justify it 20 different ways. And then you reach a point where you're like, “I don't have to say yes to everything.” And that's like part of the luxury.

GUEST: IVY MIX

That's the most wonderful thing, saying no. Also going back to leaning on people, I think that to me, the biggest sign of success is when you can delegate. One of my least favorite things, like I actually hate it, is when people are like, “Oh, you know, I went to your spot and I didn't see you. You're never there.” And I'm like, yeah, cool. Huh? I've, like, I figured it out. I've mastered it. 

HOST: ALICE CHENG

Like, “Yes!”

GUEST: IVY MIX

Yeah! I'm not there every night. Like, no, it's not romantic. I'm not slaving away, whatever. But I think when you can see people who are really successful is because they have been able to delegate some of their responsibilities, and in their delegation, they're teaching the next generation, you know? And I think that that is… you can't do many projects. Like, I can't do Speed Rack, write books, own two or three bars and a bottle shop without some sort of delegation and good partnerships. 

And that's the best advice. I get bored. That's the reason why I'm in hospitality. I like to move around. I can't sit in one space for too long. At the idea of me doing a nine-to-five sitting at a desk, I wouldn't be able to do it. And if you're like that, and that's why you like this industry, think about delegating. And think about getting partners. Think about sharing the wealth, you know?

HOST: ALICE CHENG

I love it. Yeah, sometimes I'll text the owners if I'm at their establishment, and like, “Congratulations. You're not here. I love it, this is great.” 

GUEST: IVY MIX

Yes, it's the best thing.

HOST: ALICE CHENG

“I left Sharpies for your team, I gave them high-fives, and maybe they'll save you one, maybe not.”

GUEST: IVY MIX

Yes, oh my God. More people–whoever's listening, do that more. If you ever show up and the owner's not there, just be like, good for you. 

HOST: ALICE CHENG

Oh yeah, I like that advice. 

GUEST: IVY MIX

Yeah, because you feel shame when someone's like, “Oh, you're never there.” I'm like, I'm there. I'm there when we're not open. I'm there the first hours of opening, and then I go home because I've been in this industry for 21 years, and frankly, I don't want to be up until 2 a.m. anymore.

HOST: ALICE CHENG

And you know what? That sets a great example and precedence, by the way, to people, your team, other people who admire, who are looking at “that could be me.” That I could actually have a life or do things, multiple things, and still have my lifelong dream of having a restaurant or bar, whatever…

GUEST: IVY MIX

It's possible.

HOST: ALICE CHENG

… and help people with their careers. You're giving other people an opportunity to step up and to manage and to potentially one day do their own thing, maybe, maybe not.

GUEST: IVY MIX

We just made my manager at Whoopsie Daisy a very small partner because frankly, she's awesome. 

HOST: ALICE CHENG

Yeah, amazing.

GUEST: IVY MIX

And I'm like, “Erica, you're not shackled here for the rest of your life, but here's a piece. Help us if the ship's going down or something is wrong. This means that you're part of this forever,” you know?

HOST: ALICE CHENG

Yeah, and I've seen that as a trend, by the way, over the years, which I think is brilliant. We do this in other industries, in tech, etc., and I do this. But when you have people who are in it to win it and they really have drank the Kool-Aid and the tequila, whatever, and they're like, “I get it, I love it, I want it, I'm acting like an owner,” give them a piece, or work some sort of incentive. Because you don't want to lose them, first of all. You also want to emulate them in up and coming leaders, right? And if they're gonna be the ones representing you when you're not physically there because you're off doing some other cool things, that is like…

GUEST: IVY MIX

All the better. 

HOST: ALICE CHENG

Yeah, exactly.

GUEST: IVY MIX

Yeah, all the better. Exactly. I mean, I would rather have less equity and more businesses than the other way around. That's just me. It might not be for you, but that's my personal goal.

HOST: ALICE CHENG

Yeah, I mean that is great advice. And again, it's like, everyone has their own cup of tea, but there's not one way to do it. And at the end of the day, I always say the individual has to ask themselves the hard questions and keep asking themselves and be honest with themselves. What does success mean to me right now? What does it mean to me three years from now? What am I trying to do? And how do I make it so that I can have it all?

GUEST: IVY MIX 

Yeah, and I think that people think that a life in hospitality is not a life, but isn't that the reason why we all got into this in the first place, is some sort of freedom? And also as a woman, there's… I'm a woman, I'm a 40 year old woman. People are like, “What's going on with kids? What's going on with this?” Like, yeah, like people should be able to do that in their life. As a woman, if you want to have a family and own a bar or a restaurant, you should be able to make the steps happen that that's possible for you.

HOST: ALICE CHENG

Yeah, yeah, exactly.

GUEST: IVY MIX

You know, I'm like, it's possible. It's all possible. So do it.

HOST: ALICE CHENG

Exactly. That's why we do these stories. There's examples of hundreds, thousands of people who have done it before you. And the more the industry continues to evolve as a profession that people are proud to be in, they're learning, they have skills, they have some sort of work-life harmony, and they can love what they do and do it every day. That's what everybody else is looking for. People outside of hospitality are like, how do I figure that out?

GUEST: IVY MIX

I know. I mean, if you can work for yourself with many people, that's my advice. Many hands we will work.

HOST: ALICE CHENG

I love it. Well, I'm very excited for your up and coming projects. This is not going to air for a couple weeks. So maybe the timing would be great. But anyway, we're excited to hear more about that. And I think with that, we might be moving to quickfire. All right. 

GUEST: IVY MIX 

Okay, great.

HOST: ALICE CHENG

What advice would you tell your younger self?

GUEST: IVY MIX 

Don't worry so much what everyone thinks about you. It's gonna be okay. Don't care so much. Try to care a little bit more about what you think about you, not what they think about you.

HOST: ALICE CHENG

What's your advice for someone struggling in the industry?

GUEST: IVY MIX

Take a vacation. Take a little leave of absence. The industry's not going anywhere. Try to take some time for you. Figure out what you want to do. And if you want to come back, come back. If you don't, don't.

HOST: ALICE CHENG

What's your advice for fellow hospitality leaders?

GUEST: IVY MIX

Share the knowledge. It's not so secretive all the time. Try to share what you know and reach out to people who are younger or newer businesses and be like, “Hey, I'd love to help you out if you ever need any advice.” I think that sharing the wealth is not common. And like, yes, we have the internet now, and everyone can go on Reddit and whatever, but face to face, “Hey, if you ever have a question or anything, like give me a call.” I wish I saw that more, and I don't.

HOST: ALICE CHENG 

Great. Well, on that note, thank you so much, Ivy, for sharing your career path, your successes, and your advice. I love them. And can't wait to see what's next and to see your new projects.

GUEST: IVY MIX

Thank you so much. I appreciate you having me on.

HOST: ALICE CHENG
Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email [email protected].

Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com

For more inspiration, subscribe to Hospitality On The Rise and visit HospitalityCareerPaths.com, a free platform by Culinary Agents.

Thanks for tuning in! Remember to like, follow, and subscribe. And if you loved this episode, share it with someone who could use a little inspiration.