Ep 25 - How do we create the structure to solve this hurdle with Nick Salinger

Ep 25 - How to create the structure to solve for this hurdle with Nick SalingerNick leads with his heart and his passion for creating memorable experiences for his team and guests alike is very clear to anyone that crosses his path. Nick shares his journey on how he fell in love with the hospitality industry and connected his dots backwards while honoring each step of his career. About Nick:Nick Salinger first started working in the hospitality industry in high school when he got a job flipping burgers and making shakes at Shake Shack. After a memorable celebratory night at a restaurant, Nick decided he wanted to build his career in creating special moments for others, and has since built a career fostering hospitality in some of New York’s best restaurants.While earning a degree in applied math at Emory University, Nick landed an internship working for Danny Meyer at Union Square Hospitality Group (USHG). After graduating from college, he entered the restaurant management training program at Hillstone. He subsequently returned to USHG as a service manager at Untitled & Studio Cafe at The Whitney Museum of American Art, where he first met Chef Suzanne Cupps.In 2019, Nick joined Chef Cupps to open 232 Bleecker, where he continued his beverage education. He rose to the position of General Manager and Beverage Director. When the pandemic forced 232 Bleecker to close, Nick became the General Manager of Charlie Bird and ultimately the Director of Service for Delicious Hospitality Group, which includes New York mainstays like Pasquale Jones, Legacy Records and Bar Pasquale.At Lola’s, Nick is joining forces with Chef Cupps once again to bring their signature combination of hospitality and delicious, ingredient-driven cuisine to NoMad. For more resources on leadership and eliminating the sticky energy from team culture, visit The School of Hospitality from Within.  Get full access to Hospitality From Within at kimlerner.substack.com/subscribe