If you’ve been in hospitality for a while, you’ve probably noticed how much the industry has evolved. The old-school, “my way or the highway” leadership style? It just doesn’t work anymore. At this year’s SHFM Conference, the theme was “Find Your Flavor.” It captured a powerful shift happening across the industry: today’s best leaders are moving away from rigid, top-down management and embracing human-centered leadership—the kind that values authenticity, individuality, and empowerment.

We’ve all been there: you’re halfway through a double shift, and the energy crash hits. In hospitality, long hours come with the territory—but burning out doesn’t have to. At GravyWork, we care about keeping our workers energized, so here are a few real-world tips that actually work.

Let’s be honest—events and hospitality operations don’t happen without on-demand and outsourced staff. They’re the extra hands that make magic happen behind the scenes. But too often in the industry, temporary or outsourced workers are treated as just “bodies.” You’ll even hear people say, “We just need 10 bodies for tonight.” At GravyWork, we know that mindset misses the point—because when people feel valued, they perform better.

On-demand workers are qualified professionals, and they often have extensive experience. However,they still need to be trained in the way that you do things, and if you offer ahigh-end, luxury service, such training is imperative.

There’s no such thing as bad weather, only poor preparation. It’s often considered to be one of the only factors that you can’t control when staging an outdoor event, but while it’s true that you can’t shoo those rainclouds away, you can implement some strategies to mitigate the risks.

Throwing a big event and want to make a splash? The food and drinks you serve are obviously a big part of it, but the people making that food and serving those drinks can be just as important.