About the Author
Hi! I’m Jason Williamson
I am an industry veteran that started my restaurant career in 1997, with over 20 years of experience in restaurant management and restaurant consulting.
As a Gen-Xer I spent my early years without cable TV in the small town I grew up in. So I watched shows on PBS like Yan Can Cook, Cooking with Justin Wilson, The French Chef, and Always Cooking with Paul Prudhomme. This sparked a love and passion for the industry that I’ve never been able to extinguish.
Once I left my small town for some higher education, I secured a position as a server in a high volume, casual dining corporate restaurant…and the rest is history. I progressed in my management career quickly, rising through the ranks and becoming a General Manager at a young age, setting numerous sales and profitability records along the way.
But as the industry often does, it took its toll on my personal life. I let my ambition get the better of me and became what most would describe as a workaholic. I was young and coming from the background I had, I felt the best way to succeed was to just work harder. I suppose I still feel that way, I just go about things differently now.
I bounced around for a while to several different concepts from Full Service-Casual, Fine Dining to Quick Serve in both a management and employee capacity. You’re probably not surprised what a good bartender can make in a good restaurant.
AT the beginning of 2008 I left the industry altogether and moved back to Texas to be closer to family, specifically my father who was battling cancer at the time. I had already begun my education into the world of digital marketing by then.
I placed my consulting and personal ambitions on the back burner for a while and took a management position for a start up completely unrelated to restaurants or hospitality.
It was during that time where I reconnected with an old friend who had started her own restaurant. Wouldn’t you know it? I suppose I must have said something right, because I convinced her to marry me and we now have a daughter who is growing up way too fast for my liking.
It was about this point that I secured a position in a local iconic establishment in my area. In this industry there’s always something new and exciting to learn, and as such, enter the catering aspect. I had an amazing teacher and soaked up as much as I could from him.
So I catered, and I catered, and I catered some more. Everything from weddings to Christmas parties, employee meetings and the list goes on. Looking back, I realize I have fed a whole lot of people in my life.
Since then, I’ve partnered in a few restaurants and experienced both high and low volume, and the challenges that each presents. I’ve had partners that just wanted to make great food and let the rest work itself out. While that sounds utopic, we all know the business is just that, a business. It doesn’t work that way. The business has to be profitable or it doesn’t exist very long.
Fast forward to today. My wife and I, as part of our blended family, also have (now) grown children who are married themselves and have made us grandparents. At an age nonetheless that I’m not at all comfortable with, but I wouldn’t trade it for anything!
Why I started restaurantmadeeasy.com
Over the years I’ve seen many people struggle with the hardships that this industry can dole out. SO many new restaurateurs get into this business without knowing how challenging it actually can be, especially for a newcomer with no industry experience.
I’ve met operators who’ve started out, only to realize much too late that their kitchen is designed poorly, entirely too small, or simply not functional for their concept. Struggling to understand operations, health and safety standards, equipment capabilities and maintenance standards, and unable to drive sales leading to frustration and at times wanting to give up.
I’ve also come across many managers who were never trained correctly or worse, not trained at all to effectively handle the responsibilities and expectations thrust upon them.
Add the heartbreaking toll the COVID pandemic took on this industry, the economic climate in the years since have led to rising costs and even more challenges that operators face daily. Even in this highly competitive landscape of restaurant blogs, I intend to leverage real world experience that allows me to offer practical insights to help operators overcome those challenges.
Mission Statement
My mission is to provide practical, and applicable insights to help restaurant owners, operators and managers maximize profitability, effectively manage costs, and educate on multiple topics I’ve learned through real world experience in the industry.
My Goal is to share and publish content that makes operating enjoyable, provides solutions to problem areas and enhances your quality of life.
I’m glad to have you here,
Jason Williamson