What I Learned About Operations as a Busboy

Here’s a picture of me working in the 22 West Tap & Grill kitchen back in 2018

Believe it or not, I learned a lot about business operations while working in a restaurant.

As an employee at 22 West, I started out as a busboy, then I was a food runner, and eventually I did anything from food prep to kitchen expediting.

After nearly 2.5 years of observation and experience, I learned a lot about what it takes to operate a business!

Essentials

Communication

No matter what level of business operations you work in, it is nearly impossible to succeed without excellent communication.

At 22 West, the owner and managerial team were great at communication. They used efficient tools and services to handle things like scheduling, payroll, and security. They were open with each other about problems in the restaurant, and they made sure to relay important information to us employees as well as listen to our concerns.

Without effective and efficient communication, that restaurant would not have been able to operate and the same can be said for any other company.

Organization Skills

For a restaurant, a well organized kitchen is a must-have. We had our spices and seasonings carefully arranged, a constantly cleaned prep area, and a walk-in fridge organized so well you could’ve mistaken it for a library (full of food instead of books, of course).

Organization skills came in clutch whenever it would get hectic during a lunch or dinner rush. If the kitchen was scattered, meals would’ve been forgotten or prepared incorrectly, co-workers would have gotten frustrated with each other (well, worse than they already were. It was hot in that kitchen!), and the business would not survive.

It is absolutely essential to keep your business organized if you have goals of success and prosperity.

Humility

Humility is possibly the most important tool for operations. We can’t always do everything ourselves, especially as a business grows, and it’s important to know when to delegate work to someone else.

During my time at 22 West, the owner and I grew very close. He would tell me about scheduling, payroll, security, and all sorts of stuff on the operations end. I discovered that he didn’t always muscle through it all or try to wear every hat in the company. He passed responsibilities to the managers. When things really took off, he hired a general manager to take over most of the day-to-day responsibilities.

We often let our pride get the best of us, thinking that we have to do things ourselves or it’s worth less. That’s never the case. Not only is there nothing wrong with receiving help, but it’s the intelligent decision nearly 100% of the time.

Conclusion

My seemingly small role at a local restaurant turned out to be one of my first major and insightful experiences with learning to run and operate a business. As I continue my career, as well as my life, it is imperative that I remember the lessons I learned through experiences like my time at 22 West Tap & Grill.