Ardelle Rayno

I attribute my success to over twenty-five years of hands-on experience in the restaurant industry, which has served as both my classroom and proving ground. I’ve worked every position—from the dish pit to the expo line—before moving into management, where I discovered my true passion: building teams, supporting people, and creating workplaces that are both productive and human-centered.

My management philosophy is straightforward: a restaurant runs on people, not plates. Fostering a positive work environment is not a luxury; it’s the foundation of consistent, high-quality service. I leverage my bachelor’s degree in psychology, with a concentration in human behavior, to guide my leadership, facilitate clear communication between staff and corporate, and balance professional expectations with employee well-being.

Throughout my career, I’ve managed restaurants hands-on—cooking, controlling food costs, coaching staff, and analyzing performance—yet my greatest fulfillment comes from developing people. Helping employees grow into confident leaders remains the most rewarding aspect of my work. I am committed to continuous learning, earning certifications in multi-generational management, diversity and inclusion, operational management, and strategic decision-making, while pursuing further coursework toward a master’s in business. I actively engage in professional development through LinkedIn Learning, company challenges, the American Management Association, and industry research groups, especially during pivotal moments like the COVID-19 pandemic.

I would tell young women entering the restaurant industry that success comes not from the food alone, but from how you treat the people who serve it. Leadership is about developing people and creating a culture where respect, collaboration, and growth are at the heart of every shift. Take the time to understand your team—when you know what drives them, you can inspire them. Hire for heart, train for skill, and mentor for the future. Great managers don’t just fix problems; they prevent them by investing in their people, and your attitude sets the tone for the entire workplace.

Never stop learning, because this industry changes the moment you think you’ve mastered it. Work-life balance is not a perk—it’s essential to building teams that stay, grow, and care. Respect your team, your vendors, your guests, and your own boundaries. Longevity in this business requires adaptability, resilience, and a willingness to seize opportunities, even when they don’t come knocking. True growth happens when you can lead a shift, manage operations, and still make time to develop your mind and skills.

The restaurant industry is undergoing significant transformation. Many well-known chains have faced closures and steep losses due to private investment pressures and rising rents—names like Red Lobster, Red Robin, and TGI Fridays illustrate the challenges of maintaining stability in a shifting market. At the same time, these changes present opportunities for growth and innovation. At First Watch, where I currently serve, we are focused on disciplined expansion, strategic planning, and positioning ourselves to thrive as the industry recovers.

The values that guide me in both my work and personal life are integrity, passion, and engagement. Throughout my journey, I’ve actively participated in causes that matter to me, including psychology research initiatives and progressive civic efforts. In the workplace, I’ve been honored with multiple Employee of the Month and Employee of the Year awards—recognition that reflects not only hard work, but genuine commitment and enthusiasm for what I do.

Outside the restaurant world, I am a reader, a traveler, an editor, and someone who prioritizes family. These pursuits recharge me and inform the leader I strive to be every day. They remind me that balance, curiosity, and connection are essential—not just for personal fulfillment, but for fostering teams and environments where people can thrive.