Our owner, Grant, and our establishment were featured on Bar & Restaurant News by Aaron Kiel on August 5th, 2025.
Grant Kneble, owner of Freddy J’s Bar & Kitchen in Mays Landing, N.J., said demonstrating fairness and understanding is important when retaining younger employees. He said they’re not looking to be coddled, but they do want to feel like they’re being treated with respect and acknowledged for their effort.
“If you create an environment where they are heard, supported, and treated like responsible adults, they will naturally want to do better,” said Kneble. “It becomes a two-way street, setting the tone for a positive workplace culture that benefits everyone.”
Kneble, of Freddy J’s Bar & Kitchen, said being mission driven is becoming more important every year for many young professionals because they want to feel connected to something larger than themselves. As a result, the operators at Freddy J’s discuss their values during the onboarding process for new team members, and they reference them in feedback and decision-making processes.
“At Freddy J’s, we operate by five core values that are printed, taught, and lived throughout the business,” said Kneble. “1. Respect: For yourself, for others, and for the product we serve. 2. Accountability: Holding ourselves and our team members to the highest standards. 3. Kaizen: The Japanese principle of continuous improvement. We strive to get better every day. 4. Hospitality: Making people feel seen, heard, and welcomed at all times. 5. Community: Creating a sense of belonging, both within our staff and with our guests.”
If owners and operators find themselves needing to alter their communication style dramatically with the younger generations, that may be a red flag, according to Kneble of Freddy J’s. “These are just people at a different stage of life,” he said. “The key difference is that they often require more patience, rather than more praise or sugarcoating. I strive to be transparent, calm, and consistent. I try not to wait for a performance review or a write-up to address an issue. I handle things in real-time, and I make sure they know I’m here to help them succeed. Patience and real-time support go much further than any scripted management approach.”
Kneble, of Freddy J’s, said that if owners and operators need a guidebook to connect with younger staff, they might be overcomplicating it. “They are not a puzzle to figure out,” he said. “They are individuals with diverse experiences and expectations, yet they are just as capable, passionate, and committed as any other generation. If you invest in their development, show respect, and create a workplace grounded in values and mutual accountability, they will rise to the occasion. This is an opportunity to shape the future of hospitality, and by combining the wisdom of older generations with the energy and openness of the new ones, the industry as a whole will benefit.”