If anyone wants to give that statement a good eye-roll, now is the time to do it.
Some of them are just downright nutty aren’t they?
I once had a customer bring their own fish into the restaurant wrapped in butcher’s paper. The fish was freshly caught and whole…scales and all. He asked his waiter to bring it to the Chef to have him prepare and serve it to him for dinner.
This blog post will be a detour from the usual around here. This post won’t talk about market conditions or the importance of continuous staff training. This post won’t make one MENTION of how important food cost is. We won’t even touch on subjects like how important it is that you choose a social media platform and REALLY work at giving your restaurant a presence online. And one other thing we won’t talk about is how dangerous couponing can be for your restaurant! (Checked Groupon’s stock lately? Don’t say I didn’t tell you so!) We can save all that for another day.
I hate meetings. Well, it’s not that I really hate ALL meetings, just most meetings that I happen to be AT. This day and age, I just think that there are much more efficient ways to communicate information than requiring everyone to sit in a room for an hour…or longer.
Most meetings are a complete waste of time. There is however, one meeting that could save your restaurant.
I recently spoke with a frustrated operator who said, “My employees are ALL idiots! They can’t do ANYTHING right!!! Why can’t I find any good people anymore? What am I supposed to do? ”
My response was obvious, “So stop hiring idiots.”
The fact of the matter is, there ARE plenty of good people out there. Most restaurants just suck at hiring.
In a nutshell, as operators we need to take responsibility for the quality of our team. When we end up with “bad apples” on the team we need to realize that this is OUR fault!
Once we realize that we’ve got no one to blame but ourselves, we should focus our time on building a process and a philosophy to ensure that bad apples no longer end up on our teams. Read more…
While flying on Southwest Airlines to Chicago this morning, I happened to pull out the in-flight magazine that was stuffed into the back of the seat in front of me. Inside was an article written by Southwest President Gary Kelly titled “A Few Thoughts About Customer Service”. As Southwest is celebrating 40years in flight this year, Kelly writes that while many things have changed in the past 40 years, one thing hasn’t - the company’s customer service policy. Southwest’s “policy” is for the employees to always “serve by heart”. To do what’s right. Read more…