Leaders in the restaurant industry are realizing that old vertical leadership styles don't bring the desired results. By generating resentment, dependence, passivity, feelings of inferiority or mistrust, they do not motivate people to give their best, to work with excellence and to be in a continuous learning process; nor do they encourage unity, collaboration, and synergy.
It is for this reason, a growing number of restaurant owners are beginning to practice service-oriented leadership, which I define as servant leadership.
