Meghan Blair-Valero wants to change how we think about hospitality operations—from the books to the brain.

In this episode, Meghan Blair-Valero brings deep expertise in finance, neurodiversity, and hospitality systems to show how better decisions can drive both sustainability and inclusivity. From understanding contribution margin to designing for different ways of thinking, she explains how restaurant owners can thrive by seeing people—and their numbers—more clearly. Whether you’re a chef-owner, GM, or consultant, this is one of those episodes you’ll want to take notes on.

Takeaways

• Weekly financial visibility—not just month-end—is crucial for decision-making.
• Contribution margin is key to menu engineering, not just food cost.
• Labor is a hidden cost that needs to be layered into menu planning.
• Open-book management can build trust and buy-in during economic shifts.
• Technology tools must reduce cognitive load, not increase it.
• Neurodiverse talent is an untapped asset in hospitality—and accommodations benefit everyone.
• Tip reform will impact independent operators most, not corporate chains.
• Systems that honor whole people lead to more productive, loyal teams.

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