I believe hospitality is a noble calling. I believe most operators
are capable of playing a larger game with more impact. I believe you can have a successful restaurant and a
balanced life. I believe in the inherent integrity of restaurant workers and I believe in creating a consistent,
memorable experience guests will tell stories about. I also believe you don't have to be bad to get better.
Whenever you decide to move on, just click here
My mission is to help you gain a deeper understanding of how to make your business work more effectively. Toward
this end I have been sharing personal observations, insights and general items of interest to the hospitality
community by e-letter since 1997. Think of it as remote professional coaching in the art and science of hospitality
-- a regular weekly nudge to help keep you on track and give you something to talk over with your team.
This has taken the form of 1000 weekly issues of the Electronic House Call (EHC) e-letter, followed by several
hundred more [and counting] under the banner of the USHI Hospitality Journal. Every Friday morning, subscribers
find a great idea, a few helpful hints, a pat on the back [or perhaps a kick in the butt!] waiting in the
Where are YOU getting your new ideas from?
Every great athlete has a personal coach to help them elevate their game, why not you? In case you're still
wondering if there's value here for you, take a look at some comments from past
subscribers. In addition, here are a few more details you might want to know before you subscribe:
Your name and contact information will never be made available to any third party. Period. You can access the
Not going to happen. I don't set out to intentionally annoy anyone, but the Journal will always be a means for me
to express what I see happening in the hospitality industry and what I think it means. You may or may not agree
with my occasional rants, but your approval -- while reassuring -- is not required. When I take the industry to
task, please see it as tough love.
Unlike most websites these days, I don't allow third party ads in the Journal nor will it ever be a relentless
attempt to flog products or services. My mission is only to help you shift your perspective in a more productive
direction ... or at least to become aware of your own preconceived ideas. This sort of introspection isn't always
comfortable, but an "Aha Moment" can be priceless ... and often quite profitable!
How the Subscription Works:
The Hospitality Journal has a quarterly subscription of 29.95, roughly two-fifty a week. I figure if you can't find
something in the Journal worth at least that much to you, one of us is in the wrong business!
The payment program operates through PayPal, meaning the subscription can be paid by credit card or, if you have a
PayPal account, from your PayPal balance or directly from your bank account. Regardless of the payment means you
select, I never have access to your sensitive information.
Weeks 1 and 2 of your subscription are free and the first quarter will charge on Week 3. Quarterly charges will
automatically continue after that and you can cancel at any time. This means if you don't like what you see in your
first two issues, unsubscribe [below] before Week 3 and there will be no charges. Fair enough?