Kris Hall on Burnout, Culture Change & Building a Healthier Hospitality Industry
In this eye-opening episode of the Post Shift Podcast, I sat down with Kris Hall, founder and CEO of The Burnt Chef Project, a global movement dedicated to tackling mental health stigma, burnout, and wellbeing in hospitality. Kris’s story — from his own struggles to building a global support network — is a wake-up call and a roadmap for how our industry must evolve to survive and thrive.
Burnout Isn’t Weakness — It’s a Systemic Issue
Kris doesn’t mince words: burnout in hospitality isn’t just about pushing people too hard. It’s about systems and cultures that normalize long hours, high stress, emotional suppression, and unhealthy coping mechanisms. From kitchen staff and servers to managers and bartenders, the data shows we’re all too familiar with burnout.
In hospitality, long shifts, unpredictable schedules, sleep disruption, and constant performance pressure are baked into the job. And while these pressures were once tolerated as “just part of the trade,” Kris argues that ignoring them isn’t noble — it’s unsustainable.
Why We Don’t Talk About It — Yet
One of the most impactful points Kris makes is that much of the persistence of burnout stems from silence and stigma. Too many hospitality workers have suffered in silence, hesitant to admit struggle because they fear judgment, weakness, or negative repercussions at work. He notes that people simply want to be heard and understood, not dismissed.
That’s exactly why The Burnt Chef Project started — not as a charity but as a social enterprise that gives people a space to talk, to connect, and to get real help. It’s about normalizing the experience and creating a healthier industry culture.
A Global Movement, Not a Local Conversation
What began as a simple idea in 2019 has grown into a global movement reaching hospitality teams in over 180 countries. The Burnt Chef Project offers free support, education, and training—from mental health resources to workplace well-being modules designed for the demands of hospitality.
More importantly, the organization doesn’t just focus on crisis intervention — it invests in prevention, resilience, and culture change, because long-term change happens when operators and teams feel empowered with real tools, not just slogans.
Mental Health as a Business Strategy
One of the biggest reframes from our conversation was this: prioritizing wellbeing isn’t just an ethical choice — it’s good business. High turnover, lost productivity, absenteeism, and reputational risk all stem from poor workplace wellbeing. When businesses invest in healthier environments, they reduce costs and build stronger teams that stay and perform.
Kris noted that progressive hospitality organizations are already stepping up by implementing wellness programs, training managers in psychological safety, and proactively creating support systems to address workplace stress. It’s not about softening the industry — it’s about strengthening it.
The Path Forward: Culture, Conversation & Compassion
If there’s one thing that resonated throughout our talk, it’s that hospitality culture must evolve. We can’t celebrate long hours or grind culture as badges of honour anymore. Instead, leaders must:
Foster open, stigma-free conversations about mental health
Build structures that prioritize well-being, not just productivity
Train teams in emotional intelligence, stress management, and peer support
Treat mental health as part of operational strategy, not an afterthought
Kris teaches that wellbeing isn’t an “extra benefit” for hospitality — it’s a core competency for survival.