We were lucky to catch up with Erin Wiliis recently and have shared our conversation below.

Erin , appreciate you joining us today. What’s something you believe that most people in your industry (or in general) disagree with?

Being in the hospitality industry is not only hard but also very tricky. I’ve been in this business for over 30 years and I’ve seen it all when it comes to customers. Firstly, the good outweigh the bad however the bad leave lasting impressions as well as ruin a day of service instantly.

The customer is not always right. This “notion” has only intensified since COVID. Entitled customers who think that they are beyond the expected treatment within a restaurant, hotel, etc. Most customers who fit this description are the ones who not only complain to their server, don’t ask for a manager and/or run to Yelp to hide behind a keyboard to vent their frustrations over something that could have ben handled upfront. And, most of the time, it’s something so menial that sets them off.

Some customers can’t be pleased and take it out on the very ones who work endlessly to make their occasion special. Your server, bartender, chef and entire restaurant/hotel crew work hard and if done well, will do everything to make your experience all it can be. 9 times out of 10, if you ask for a manager/owner, they will remedy the situation accordingly should an instance arise. There’s no reason to be rude, disrespectful or entitled to make that happen.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’ve been a chef for over 30 years. My love for cooking started at a young age, watching both my mom and grandmother cook. My grandmother owned 3 grocery stores in Fort Worth, where I spent my summers working. She taught me the ethics of a workplace, dealing with customers as well as putting amazing food on the table. After college, I had the unique opportunity to be trained by a chef for 4 years, studied abroad to enhance my knowledge of food and then work in various establishments and private homes. It wasn’t until later in life I opened up my own restaurant, a dream I had since day one. Then COVID hit.

Closing RM 1220 Bistro was a dagger to my heart. Once closed, I took much needed time off to reevaluate myself. I was mentally, emotionally and physically exhausted as well as my health was deteriorating. Self reflection, rest, as well as learning what I needed in life, eventually led me to a healthier relationship with myself and starting a new business, EatMoreDFW. I now offer consulting, working exclusively for private clients and vendors from everything to meal prep, private dinners, wine and spirit dinners, tastings, cooking classes and more.

I am consistently learning about new foods, preparation, how restaurants should and should not be run as well as stay in contact with colleagues and vendors to offer even better experiences to my clients. And, even as I grow older, continuous learning now has me not only specializing in tailored menus similar to RM 1220 and previous venues, but for those with needs focusing on Blue Zone, Mediterranean and Macrobiotics. Having incorporated that into my repertoire, my client base has expanded.

Having been in the business for over 30 years, working in multiple restaurants, clubs, resorts, companies and private homes gives me the “edge” to offer these types of services to my clients.

How about pivoting – can you share the story of a time you’ve had to pivot?

I opened RM 1220 one year prior to COVID shutting us down. We were doing great and then everything was gone. We managed to stay open throughout closure however we couldn’t catch up once things started to open up again. They guidelines set forth, the PPP loans (which were a joke) and the lack of traffic just made things worse. Even with the help of fellow neighbors within our space, it was a struggle to even make payroll. And with landlords not giving us a break, I had to make the decision to close. It was the hardest thing I ever had to do as owning my own place had been a dream of mine since a kid.

Can you share a story from your journey that illustrates your resilience?

All of this along with the personal aspects of my life left me incredibly depressed. Failure was consistently looming and became a constant voice in my head. I realized, after taking a step back as well as getting help, who my friends were, learning what defined me as well as mentally and physically getting better.

It was incredible to see that those who you thought supported you, “knew” you turned their backs on you. This business is HARD. And so is life. It really isn’t until now that I can look back and say “job well done” and know that I did my best.

Contact Info:

• Website: https://brand.page/eatmoredfw
• Instagram: EatMoreDFW
• Facebook: EatMoreDFW
• Linkedin: https://www.linkedin.com/in/erin-willis-85028758

Image Credits

Erin Willis