Donald Deibler, Business Manager of All Stars Ice Cream & Café Bakery and a key operational leader behind Dead Horse Beer & Burritos, is urging young people to view the hospitality industry as a pathway to successful careers in business, management, and entrepreneurship, rather than just a temporary job.
Having spent years managing daily operations and working alongside employees, Deibler has seen firsthand how hospitality teaches lessons that cannot always be learned in a classroom. "People often think of hospitality as temporary work," Deibler says. "I see it differently. It teaches you how to communicate, solve problems under pressure, and work as part of a team. Those skills stay with you no matter where your career goes."
The hospitality industry remains one of the nation's largest employers. According to the National Restaurant Association, the restaurant and foodservice industry employs more than 15 million people in the United States, making it one of the largest private-sector employers. Many executives, entrepreneurs, and business owners began their careers in restaurants, cafés, and other customer-facing roles where they learned leadership through experience.
For Deibler, that progression makes perfect sense. "In hospitality, every day is different," he says. "You have to think quickly, adapt when plans change, and keep the customer experience moving in the right direction. That kind of experience builds confidence."
Throughout his career, Deibler has remained committed to a hands-on leadership style. Rather than managing solely from an office, he works directly with employees, supports daily operations, and often steps into the kitchen when extra help is needed. "I don't believe leadership happens from the sidelines," he says. "If the team is busy, I'm busy too. That's how you learn what your business needs and how you earn respect."
He believes that approach also creates stronger workplaces for young employees entering the workforce. "People learn best when they can watch someone lead by example," Deibler says. "You can explain expectations all day, but seeing them in action makes a much bigger impact."
Beyond technical job skills, Deibler says hospitality teaches accountability and communication. "When you're serving customers, you learn that every interaction matters," he says. "You also learn that your work affects everyone around you. That's an important lesson in any profession."
His own career reflects that philosophy. After graduating from Albright College with a degree in Music Business, Deibler applied what he learned in school while developing his practical knowledge through day-to-day business operations. Today, he oversees operations at All Stars Ice Cream & Café Bakery while helping support the continued growth of Dead Horse Beer & Burritos.
Although every business is different, he believes the foundation for success remains remarkably similar. "Business is really about people," he says. "If you understand how to work with people, communicate clearly, and solve problems, you're building skills that transfer almost anywhere."
Deibler also encourages parents and educators to view hospitality work as an opportunity rather than simply an entry-level job. "Some of the best lessons come from working with customers," he says. "You learn responsibility, time management, teamwork, and how to stay calm when things get busy. Those experiences prepare people for much bigger opportunities later."
The Bureau of Labor Statistics continues to project millions of job openings each year across food preparation and serving occupations, reflecting both industry growth and ongoing workforce demand. Deibler believes those positions offer valuable opportunities for individuals willing to learn. "Every job teaches you something if you're paying attention," he says. "Hospitality just happens to teach a lot of lessons very quickly."
While technology continues to change many industries, Deibler believes hospitality will always depend on people who care about serving others. "You can improve systems, but you can't replace genuine customer service," he says. "That's something people will always value."
