If you've ever worked in a restaurant, you know this reality: hungry employees are unhappy employees. That's why family meal, also known as staff meal, is one of the most important traditions in the hospitality industry. It's the one moment in a chaotic shift where the entire team sits down together, eats the same food, and remembers why they're all there in the first place.
I learned the power of family meal early in my career, but I saw its true power when I took over a chef position at a restaurant where morale was in the gutter. The previous chef had been feeding the staff the same thing every single day, pasta with red sauce. It was cheap, it was easy, and it was destroying morale. The staff was tired, unmotivated, and frankly, sick of pasta.
I turned family meal around immediately. I made lighter, protein packed meals like grilled chicken with roasted vegetables, stir fries with fresh ginger and garlic, and a staff favorite, burritos! The shift was almost instant. People started showing up to work earlier. They looked forward to the meal, the energy in the kitchen improved, and suddenly we were operating like a team. That's what good food does! it brings people together and reminds them they're valued.
This lesson was drilled into me during culinary school, where students were selected to prepare and serve family meal for their peers. It wasn't just about feeding people, it was about learning to cook for a team, understanding dietary needs, managing time and resources, and creating something that showed respect for the people you work with. Some of my best memories from school are sitting around those tables, tasting what my classmates made, and realizing that feeding each other was as important as any technique we learned in class.
Family meal isn't just about filling stomachs. It's about building culture, showing your team they matter, and creating a space where communication happens naturally. A well fed staff is a motivated staff. They work harder, they work smarter, and they stick around longer. If you want to run a good restaurant, start by feeding your people well. Everything else follows.
Recently I made family meal for my Fork and Coin partners, and I’ve included the recipe for that easy and delicious Instant Pot pulled pork.
Instant Pot Pulled Pork
Serves: 4 people
Prep time: 20 minutes
Cook time: 60 minutes
Inactive time: 10 minutes
Total time: 1 hour 30 minutes
For the pork:
2.5 lbs pork shoulder (also called pork butt), cut into 3-4 large chunks
1 tablespoon lard
Salt and black pepper
For the spice rub:
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional, for heat)
For the braising liquid:
1 cup chicken or beef broth
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
For serving:
BBQ sauce (your favorite brand)
Hamburger buns or slider rolls
Coleslaw (optional)
Pickles (optional)
1. Season the Pork
Pat the pork chunks dry with paper towels. Mix all spice rub ingredients in a small bowl. Generously coat all sides of the pork with the spice rub. Let sit 1 hour or if you have time, overnight.
2. Sear the Pork
Turn Instant Pot to Sauté mode. Add the lard and let it heat up. Sear the pork chunks on all sides until browned, about 2 to 3 minutes per side. This adds flavor. Remove pork and set aside. I did this on the griddle because I tripled the recipe.
3. Deglaze
Pour in the broth, vinegar, Worcestershire sauce, and mustard. Scrape up any browned bits from the bottom with a wooden spoon. This prevents the burn warning.
4. Pressure Cook
Return the pork to the pot. Close the lid and set valve to Sealing. Cook on High Pressure for 60 minutes.
5. Natural Release
When done, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release remaining pressure.
6. Shred the Pork
Remove pork chunks and place in a large bowl. Use two forks to shred the meat. It should fall apart easily. Discard any large fatty pieces if desired.
7. Reduce the Liquid (Optional)
Turn Instant Pot back to Sauté and let the cooking liquid reduce for 5 to 10 minutes until slightly thickened. Pour some of this liquid over the shredded pork to keep it moist.
8. Add BBQ Sauce
Toss the shredded pork with your favorite BBQ sauce. Start with half a cup and add more to taste.
9. Serve
Pile the pulled pork onto buns. Top with coleslaw and pickles if desired.
Since we're talking barbecue flavors, grilling classes at The Chopping Block start this week! Don't miss:
