🌱Technology Isn't the Enemy of Hospitality - It's Your Strongest Ally

A 2 min read.

I just delivered an EDTalk that challenged restaurant operators to completely rethink their relationship with technology. And based on the reactions I got, this is a conversation our industry desperately needs to have.

Watch the full speech here

Here's the reality check: 20 years ago, we had a computer in the office, a POS system, and a landline phone. That was pretty much it. We built everything from scratch with binders, plexiglass, china pens, and spreadsheets.

But we figured it out. We adapted. We created solutions with the tools we had.

Fast forward to today, and everything has changed. Margins are thinner than ever, labor and food costs need constant oversight, guests want experiences that fit their lifestyle, and we're hiring people with little to no industry experience.

You can't just work harder anymore. You have to be smarter.

Yet I talk to operators every day who avoid technology because they tell themselves limiting stories:

• "I'm not tech-savvy"

• "I don't understand how it impacts my business"

• "Tech equals corporate"

These beliefs are holding you back from running a more productive and profitable restaurant.

Here's the mindset shift that changed everything for me: Stop seeing technology as just another tool you have to manage. Start seeing it as your most reliable employee—one that doesn't call in sick, doesn't get tired, and consistently provides data to help you make better decisions around the clock.

Think about Open Table's impact 20 years ago. Overnight, it filled seats without phone calls, gave us guest insights before they walked in, turned running the door into a game, and made the restaurant more profitable—all without losing the human touch.

The key is choosing technology intentionally. Before investing in any tool, ask yourself three questions:

1. Will this elevate the guest experience?

2. Will it improve the employee experience?

3. Will it make us more profitable?

If the answer is yes to all three, it's worth exploring.

Remember, restaurants are emotional businesses. We make decisions based on what feels right—but data tells us the truth we might not see when emotions are running high.

Technology isn't replacing hospitality. It's protecting it by giving you more time to focus on what matters: taking care of yourself, your team, and your guests.

So here's my challenge: Think about one problem in your business that technology could solve. Get curious, take one step, and see the impact.

The restaurant industry isn't getting easier—but with the right tools, you can make it easier on yourself.

Watch the full speech here

P.S. Ready to make technology work for your restaurant instead of against it? Here's how I support independent restaurant owners:

• One-on-One Coaching - Work directly with me to develop systems, leadership skills, and strategic thinking that drives profitable growth

• Multi-Unit Mastery Framework - Get my proven roadmap for scaling restaurant operations without losing control or sacrificing quality

• Leadership Development - Build the confident, empowered leadership team that can implement and manage technology effectively while maintaining your culture

Let’s connect at christinmarvin.com/contact

🌱 From Peer to Leader: Navigating the Transition Path

A 2 min read.

Last week, I coached someone who just moved up from team member to leader at their restaurant. Maybe you've been there too—trying to be the boss to people who were just your coworkers.

Having a hard time with this leadership stuff? My coaching can help you feel more confident in your new role. Book a 30 min call and let's talk about working together.

My client was worried about keeping good relationships while also being taken seriously as a leader. I see this a lot! Many new leaders avoid conflict and do all the work themselves instead of asking others to help.

During our session, we had a big "aha moment": Giving work to your team isn't being mean, it's giving them chances to grow. When you think, "I don't want to burden them" and do it all yourself, you're actually stopping them from learning new skills.

We found that my client was a people-pleaser (like many in restaurants). But here's the thing: avoiding tough talks now creates bigger problems later. When you don't address issues right away, they get worse, people get confused, and feelings get hurt.

We practiced some simple ways to bring up problems: "I noticed this happening, and I'm worried about how it affects the team. Can we talk about a better way?"

We also made a list of people who can give good advice when things get tough. The best supporters aren't just friends who agree with everything, they're honest people who help you grow.

Then we created a simple 90-day plan:

• First month: Get to know your team better and watch how things work

• Second month: Fix the obvious problems and get some quick wins

• Third month: Connect daily work to the bigger picture and set up ways to measure success

This plan gives new leaders permission to learn before making big changes.

What I've learned from all my clients is that leadership isn't about doing everything yourself, it's about helping others grow while keeping good relationships.

Want to become a better leader? My coaching is made just for restaurant leaders like you. Click here to book your free call or reply with "LEADERSHIP" in the subject line.

Christin

P.S. Know another restaurant leader who's struggling? Please share this email with them. Together, we can build stronger restaurant teams everywhere.

🌱 Facing Fear, Fueling Strength: What Restaurant Leaders Are Talking About Right Now

A 1 min read + an invitation.

This week, I hosted a powerful group coaching session with a room full of restaurant owners, coaches, and consultants. The topic? Facing fears of an upcoming recession and doing something about it.

Everyone shared five fears in the chat. Here’s what kept coming up:

• “What if guest spend drops again?”

• “Are mid-priced full-service restaurants a dying breed?”

• “Our sustainability efforts are at risk of being the first cut.”

• “I’m not sure I have the skillset to lead through another downturn.”

• “Labor laws in my city are making it nearly impossible for small businesses to stay competitive.”

These weren’t just worries, they were real concerns from smart, experienced people trying to keep their teams strong and their businesses alive.

We worked through these fears together.

We explored how to protect the parts of the business that align with your values. How to have the hard conversations now, not later. How to stay grounded in what you can control and double down on what’s worked before.

We also made space for celebration. Because fear thrives in isolation. But strength grows in community.

If you’ve been feeling the weight of uncertainty, you’re not alone. And you don’t have to lead through it alone either.

In June, I’m launching a 6-month group coaching program designed specifically for restaurant leaders who want to move from fear into focus, and from surviving into sustainable growth. It’s intimate (only 6 spots), actionable, and built for transformation.

→ Join the waitlist now.

Let’s face what’s next together.

P.S. Here’s how I can support you in leading through uncertainty with strength and clarity:

✅ Leadership Coaching – One-on-one support to help you navigate tough decisions, build resilience, and lead your team with confidence—even when the future feels uncertain.

✅ Group Coaching Program (Launching June) – A 6-month small-group experience designed to help you stay focused, proactive, and aligned with your values while growing your business through challenging times.

✅ Strategy & Support Sessions – Whether it’s tackling rising labor costs, shifting guest behavior, or protecting your core offerings, we’ll build a plan that works for your restaurant.

Ready to face what’s next—together? Let’s talk at christinlmarvin@gmail.com

🌱 The Ones Who Hold Us Up

A 1 min read.

Entrepreneurship might look like a solo journey from the outside, but anyone who’s been in the trenches knows the truth—we don’t do this alone. Behind every risk we take and every long day, there’s often someone quietly holding it all together so we can chase our dreams.

For me, that person is my husband, Tyler.

Two and a half years ago, he took a job—not because it was his passion, but because it was stable. It had benefits. It gave me the space to build my business, to serve the restaurant industry I love, and to step fully into my purpose. He believed in my dream so much that he put his own on hold.

And today? I got to send him out the door to a new job that lights him up. He’s back in his zone of genius, doing what he loves. Now it’s his turn.

To every entrepreneur with a partner who has sacrificed, supported, and stood beside them through the highs and lows—don’t take that for granted. The unseen work they do, the belief they have in us, is often what makes our dreams possible.

If you’ve got someone in your corner like that, take a minute today to remind them how much it means. Because not all heroes wear aprons—some take jobs they don’t love so we can chase what we do. 💙

P.S. Just like Tyler’s support helped me build my business, I’m here to support you in building a stronger, more successful restaurant.

✅ Leadership Coaching – One-on-one coaching to help you lead with confidence, reduce stress, and create a thriving team.

✅ Team Training & Workshops – Hands-on sessions to improve communication, service, and overall team performance.

✅ Operational Strategy Sessions – Let’s tackle the challenges holding you back and create a plan for growth.

If you’re ready to take the next step, let’s talk! Visit christinmarvin.com/contact to get started. 🚀