Plate & Pen

Hey there—I'm Monica, a restaurant lifer who somehow still loves this industry after 17 years of early mornings, late nights, broken POS systems, and explaining—again—that we don't do substitutions on the brunch menu.

I started Plate & Pen because after nearly two decades in cafés and restaurants—managing teams, running numbers, unclogging sinks, and mentoring staff who thought they were “just here for the summer”—I realized I’ve got stories to tell and insight worth sharing.

This blog is part journal, part advice column, part “let’s figure this out together.” It's for the managers trying to hit labor goals without losing their minds, the owners staring at P&Ls like they’re written in ancient Greek, and the crew leads who care about creating great service and a team that doesn’t quit after two weeks.

I care deeply about hospitality—real hospitality, the kind that’s built on strong systems, clear communication, good training, and treating people like, well, people. I also care about profit margins, budgeting, and not pretending “vibes” are a substitute for leadership.

Here you’ll find:

• No-fluff advice from someone who’s done the work

• Stories from the floor and the office (and probably the walk-in)

• Management tips that value both people and profit

• And just enough sarcasm to keep it honest

If you’ve ever stayed late to rewrite the sidework list or tried to coach a 19-year-old on time management without crying—you’re my people.

Thanks for being here. Pull up a chair. Let’s talk shop.