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The Death of Hospitality : Why Investing in People is the Future of Service
THE DEATH OF HOSPITALITY
In an era where genuine hospitality seems to be vanishing, The Death of Hospitality offers an insider’s roadmap to reviving the art of exceptional service. Drawing from nearly thirty years of experience, restaurateur Matthew Borowski reveals how the industry has shifted from creating meaningful connections to merely processing transactions—and more importantly, how to bring it back to life.
This powerful guide challenges conventional wisdom about what makes hospitality businesses succeed. Through compelling stories and practical insights, Borowski has proven strategies for building thriving establishments where both employees and guests feel valued. From innovative hiring practices and staff empowerment to creating “wow” moments that turn first-time visitors into lifelong advocates, readers will discover actionable approaches to transform their service culture.
Whether you’re a seasoned restaurant owner, an aspiring entrepreneur, or a service industry professional, this book provides the blueprint for standing out in today’s competitive landscape. Borowski’s unique perspective, blending corporate efficiency with family-restaurant warmth, offers a fresh take on modern hospitality. More than just a business guide, it’s a call to action for anyone who believes in the power of genuine human connection in business.
The Death of Hospitality isn’t just about diagnosing what’s wrong with service today—it’s about bringing it back, one meaningful interaction at a time.
MATTHEW BOROWSKI
is a seasoned restaurateur with decades of experience in the hospitality industry. Brands like 618,Mezcal,Elizabeth’s and Jersey Freeze. Starting as a teenager, he worked his way through corporate restaurants, becoming one of the youngest managers at Darden Restaurants. He later transitioned to fine dining before launching his own successful restaurant nine years ago. Today, his establishment is consistently booked 3–4 weeks in advance. Drawing from his experience in both corporate and family-owned restaurants, Borowski has developed a unique hybrid approach to hospitality that combines systematic efficiency with personal touch. He is known for his innovative training methods, commitment to staff development,creating memorable guest experiences and next level hospitality!
In an era where genuine hospitality seems to be vanishing, The Death of Hospitality offers an insider’s roadmap to reviving the art of exceptional service. Drawing from nearly thirty years of experience, restaurateur Matthew Borowski reveals how the industry has shifted from creating meaningful connections to merely processing transactions—and more importantly, how to bring it back to life.
This powerful guide challenges conventional wisdom about what makes hospitality businesses succeed. Through compelling stories and practical insights, Borowski has proven strategies for building thriving establishments where both employees and guests feel valued. From innovative hiring practices and staff empowerment to creating “wow” moments that turn first-time visitors into lifelong advocates, readers will discover actionable approaches to transform their service culture.
Whether you’re a seasoned restaurant owner, an aspiring entrepreneur, or a service industry professional, this book provides the blueprint for standing out in today’s competitive landscape. Borowski’s unique perspective, blending corporate efficiency with family-restaurant warmth, offers a fresh take on modern hospitality. More than just a business guide, it’s a call to action for anyone who believes in the power of genuine human connection in business.
The Death of Hospitality isn’t just about diagnosing what’s wrong with service today—it’s about bringing it back, one meaningful interaction at a time.
MATTHEW BOROWSKI
is a seasoned restaurateur with decades of experience in the hospitality industry. Brands like 618,Mezcal,Elizabeth’s and Jersey Freeze. Starting as a teenager, he worked his way through corporate restaurants, becoming one of the youngest managers at Darden Restaurants. He later transitioned to fine dining before launching his own successful restaurant nine years ago. Today, his establishment is consistently booked 3–4 weeks in advance. Drawing from his experience in both corporate and family-owned restaurants, Borowski has developed a unique hybrid approach to hospitality that combines systematic efficiency with personal touch. He is known for his innovative training methods, commitment to staff development,creating memorable guest experiences and next level hospitality!
159 pages, Kindle Edition
Published July 10, 2025
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October 21, 2025Great read for all aspects of personal and professional life. Having dined at 618, I can confirm that the author lives these practices every day.
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