Welcome to "Chef's Corner," Daniel Asher's monthly blog, where he delves into the intricate world of food, restaurants, distributors, and all things Foodservice. Daniel is a chef and restaurant owner + the head of strategic relationships & hospitality at Cut+Dry.
I hope everyone out there had a safe and happy Thanksgiving. Here in Colorado, we navigated snowy and icy roads to celebrate, but the challenging travel only emphasized the powerful nourishment a hot cup of cider can bring to the soul after a long, cold drive. We spent a couple of days at the Broadmoor in Colorado Springs, a property that truly represents the pinnacle of hospitality. Being a guest in such a highly functioning Foodservice organism—firing on all cylinders with the mantra “everyone must feel taken care of and be happy”—was an incredible experience. This philosophy would serve our entire industry well if it became a universal truth across the Foodservice-verse. While we all strive toward this goal, achieving it consistently requires hundreds of factors aligning properly every single day. It’s no small task, but when it happens, the results are nothing short of magical.
We’ve also had a busy and inspiring run of onsite Distributor Partner visits. From the Vitco Foodservice Fall Show in Anaheim, CA, to the Saval Foodservice Show in Elkridge, MD, a tour of the amazing JJ McDonnell seafood facility and the John Gross & Co. Show in Camp Hill, PA, each event brought valuable opportunities to connect with customers. Spending time on the ground allows us to understand how we are improving the digital landscape and where we can innovate further. Karl Heiman and Jimmy Canale jumped into the center of the produce universe at the IFPA Global Produce and Floral Show in Atlanta, building connections and checking in with our produce partners. Meanwhile, Nick Lanoil and Jimmy Canale attended the Ice Cream Association’s 54th annual convention in San Antonio, where they tasted the finest frozen treats and met with regional distributors looking to streamline their digital platform strategies.
At the IFMA President’s Conference in Scottsdale, Tati Chermayeff, Brandon Hayes, and Cody Pacic held down our booth while our CEO and Co-founder, Mani Kulasooriya, took the stage to announce our exciting new developments. This collaboration feels like two Foodservice superheroes joining forces to help independent distributors boost their sales and marketing capabilities, maximizing both impact and ROI. It was a triumphant month filled with so much to be thankful for.
Gratitude is a powerful emotion. When we approach our work and our lives from a place of gratitude, we gently shift away from an ego-based, self-focused mentality to a more collaborative and inclusive perspective. Looking back on my journey in the restaurant industry, my favorite kitchens were those driven by a shared commitment to a common goal. Open communication, perpetual learning, and a culture where questions were encouraged and answers offered with enthusiasm defined these spaces.
In contrast, I never felt impressed or comfortable in kitchens ruled by a singular, obsessive vision of excellence paired with fear-based leadership. While this approach often leads to award-winning dishes and legendary dining experiences, it frequently comes at the cost of team morale and creativity. I’ve been astounded by meals crafted in such environments, only to later learn that the BOH (back-of-house) culture was steeped in anger, abuse, and negativity.
I would much rather enjoy a burger from a restaurant where line cooks are rocking out to Zeppelin than dine in a place where the hot line is silent, and everyone seems miserable. The best food is born from kitchens striving for excellence while having fun and collaborating like a great band. The lead singer may guide the performance, but the magic comes from the entire crew jamming together. Some of the most fulfilling moments of my career were spent watching a packed, buzzing dining room while running the expo or wheel. The unspoken rhythm of a team moving in harmony—anticipating each other’s next moves and dancing through the service like a symphony of culinary athletes—is an unmatched feeling of success and accomplishment.
While gratitude shapes our perspective, grace defines our actions. Grace begins with oneself. Offering yourself patience and understanding as your day unfolds is essential. Without grace for yourself, it’s nearly impossible to extend it to others.
Grace also defines movement. Whether it’s a server bringing coffee or a delivery driver placing five cases of blueberries, the act should be carried out with calm intention and refined motion. The best dining rooms exude grace; the best relationships are built on it. Even moments of turbulence and disagreement can often be softened with a bit of grace.
Last week, I was honored to speak at Colorado Impact Days about the challenges independent restaurants face and their need for better access to capital. Investment partnerships should be based on creating social good, not just maximizing profit margins. Independent restaurants and distributors are deeply interconnected, riding the tides of abundance and scarcity, busy seasons and lulls.
During my talk, I highlighted the complexity of a dining room’s energy on any given night: “Restaurants are spaces where every aspect of the human experience unfolds. On the same evening of dinner service, I dropped champagne during a marriage proposal, and on the other side of the room, delivered the check for a couple signing divorce papers. Deals closing are celebrated at the bar, while a bankruptcy is reviewed at table 42. It takes a certain kind of person to navigate all that humanity and still serve with care, grace, thoughtfulness, and heart.”
The holiday season is an emotional rollercoaster, triggering a mix of nostalgia, joy, and stress. Childhood memories resurface alongside family dynamics, financial pressures, and the expectations of grandeur that accompany the season. For those in the Foodservice industry, these challenges are magnified by staffing shortages, intense schedules, and the relentless pace of holiday service.
During these busy and delicate times, grace and gratitude are essential. A little extra patience, a bit more thoughtfulness—these small acts can make a world of difference. In the quiet moments after the chaos fades, when the trucks are unloaded, the chairs stacked, and the stainless steel wiped down, we have an opportunity to reflect.
This is the time to take stock of our purpose, to appreciate the people who keep the rhythm of our “band” alive, and to celebrate the beautiful music we create together. Grace and gratitude are not just ideals; they are the foundation of hospitality and the core of our industry.
Love, Daniel
