Over Nich Box’s 15 years in the industry (Edmonton then Vancouver circa 2006), things haven’t changed much: the allure of food, wine, inspiration and service draws groups out in troves nightly. As a Bartender, he thinks about the lone venturers who come to sit at the counter, perhaps to be closer to the action, enveloped by the shared experience for the length of the service, separated from the sprawling city. At a restaurant, everyone is in search of some sort of communal fulfillment.

Nich is passionate about connection and innovation. He actively peruses books, attends courses, and explores the web to develop a better understanding of the industry’s backstory and means of operation. His eagerness comes from desire to understand why things are the way they are (why was this glass designed with a foot?) and to find new efficiencies (is this the best way for us to be zesting lemons?). Generation by generation, hospitality wisdom for creating magical nights has enthralled locals and passers-by alike.

From behind the curtain, Nich encourages a culture of unity— at restaurants, this can be as simple as checking in with his teammates. Nich finds that when people look out for one another, services run smoothly. He has seen the performative and intensive nature of services cause problems to be ignored until the end of shift before being washed down with a drink and a dance.

Caring deeply for his peers, Nich sought to synchronize his passion for connection with a broader-scale initiative. MTB’s search for a Treasurer and Nich’s significant education in Mathematics found harmony in 2019, when he signed on for the role (even though he was eager to join in whatever capacity the foundation needed). He has been happy to be a part of a wave which stirs people up about mental health, becoming more aware of their own, receptive to others’, and finding more peaceful states of being.

Johnny Bridge is a West Coast cook with 2 decades of food industry experience now residing in the kitchens of the University of British Colombia as Sous Chef. Chasing 'Plant Forward' menus and ocean friendly practices in the kitchen his feelings are that the most defining resource in our industry is the wellness of those who work it. Pushing ''Unconditional Positive Regard'' as the new norm in his kitchens and beyond.

His aims with Mind The Bar are to help nurture a culture that will heal our industry amidst these damaging years we’ve had and too shift our focus to the future where our teams can thrive beyond just trying to survive.