Foodie Friday and one of America’s great food fests comes up on Sunday. Whether you’re watching The Super Bowl at home, at a party, or in a bar, there is probably an abundant amount of food around. One staple of football watching is the Buffalo Wing and they’re our topic today.
There is hardly a bar that doesn’t serve wings. That makes sense since they got their start in either a bar or restaurant (depending on which version of history you believe) in Buffalo, NY. The basic wing is deep-fried and tossed in a peppery sauce, but does anyone just eat basic wings? My buddy Barry owns a joint that sells 7 varieties of wings. Buffalo Wild Wings offers 25. Heck, even my favorite local tavern offers 10 varieties. But what those facts scream to me is that buffalo wings aren’t about wings at all: they’re about the sauce.
Think about it. Most places deep-fry the wings. When I make them at home, I dry-brine and bake them. I suppose you can broil them too. But does anyone really pay that much attention to the wing? Not really, unless it’s undercooked inside or has sat around so that the skin is chewy. Everyplace is after the same crisp product.
Where one wing shines over another is the sauce. The choice, and intensity, of the brand of hot sauce makes a difference. Dry rubs vs. sauce at all is a choice. We often get garlic and parmesan wings that feature nice chunks of garlic and grated cheese. Whatever your choice, there is a business point to be made.
What distinguishes most businesses is the sauce. Customers have expectations that the fundamental stuff such as basic customer service and a product that does what you claim it will are foundational – they’re the wing. It’s how you “sauce” the basics that makes all the difference. Just as with wings, the more ways you can do that the great the likelihood that you’ll allow the customer to find something that they love.
It really doesn’t mean a thing if you ain’t got that wing. The basics of business have to be sound before you worry about the sauce. That said, one thing I always ask consulting clients is what their special sauce is. It’s a question you should ask yourself about your business (and about yourself if you’re going to be job-hunting!). It’s the sauce that matters, after all.
Filed under Consulting, food
I used to ride the commuter train to and from work every day. I did that for 25+ years. Usually, you saw the same faces standing in the same places on the platform in the morning. Going home, it was pretty much the same thing.
One morning, there was a commotion at the other end of the car I was riding in. Someone was on the floor and there was a fair amount of yelling. He’d had a heart attack and, we found out later, passed away. The image of that morning sticks with me.
Everyone has had a bad day at work, and when those bad days begin to follow one another closely, one’s thoughts turn to quitting. I know mine sure did, or at least to make a job change. Frankly, those were hard thoughts to have. I had jobs that paid well and a family for which I had to provide. Quitting is hard and making a big change is unnerving, almost as unnerving as seeing someone you rode that train with each day passing away.
Why do I bring this up today? I speak with a lot of people who are facing precisely this conundrum. They’re not happy and they know they need to do something but are afraid of making the leap. Maybe it dawns on them that life is too short to waste being miserable. Maybe they’re just bored and want to do something else. Having been in the same place, I sure don’t blame them. What I try to explain to them is that there is a middle ground. You can run your own business while removing a good chunk of the risk generally associated with doing that by investing in a proven business and following the path that dozens or hundreds of others have blazed for you with the brand. Those are what franchises are.
I talk to a lot of folks who have a knack for entrepreneurship but don’t have the right concept figured out. I help them identify one or two that will let them use their skills. Some folks want to invest in a franchise but they don’t want to quit their job to do so. That’s possible, but even in that least disruptive case, fear kicks in.
Quitting makes you uncomfortable. Fear prevents you from addressing your discomfort by reminding you that the status quo is safe even if it’s an unhappy place. Looking back 40+ business years down the road, I’m sorry I didn’t get off that train earlier. You?
This Foodie Friday, ask yourself why it is that every culture has a dumpling of some sort. When I say the word, your mind might initially flash to Chinese dumplings. After all, nearly every Chinese menu offers a dumpling or two (and often many more). You can usually get mandu at a Korean place. Italian ravioli, Spanish empanadas, Polish pierogi, Puerto Rican pasteles, Indian guija – heck, even Jewish Kreplach – are all members of the dumpling club along with dozens of others.
At the most basic level, dumplings are a wrapper filled with something. Generally, it’s meat or vegetables (or both) but it can be soup or it can be something sweet. They almost always can be eaten with one or two bites. I think they’re an apt metaphor for your business or your brand.
There is a core element. That’s your “why.” It’s not a “why” based on how you see yourself but on how your customers see you. What problem are you solving for them? How do you interact with them? It’s the messages you send and the reality that you provide (and those things had better be aligned and consistent!).
Dumplings have wrappers. I suspect many of us don’t pay much attention to the wrapper but let’s remember that the wrapper holds the whole thing together. The wrapper makes the dumpling possible. Your business has a wrapper. It’s your staff, your partners, and your suppliers. A great dumpling’s wrapper complements the filling. It’s of appropriate thickness and texture. It can be fancy or plain, but in every case, it is complete – without holes so the filling stays intact. Your team needs to be that way – without holes, appropriate to the essence. If the dumpling is broken, the odds are that the product that lies within is not optimal either.
I think every dumpling began with the filling, just as your business should. I am unaware, however, of any dishes that are just “dumpling filling”, despite having a child who would remove the wrappers and only consume the filling every time we had Chinese food. The dish isn’t complete without the wrapper, the filling, and often the broth within that brings everything together. You need to pay attention to all the parts of your business as well – the entire experience – and not just focus on the filling. It’s just one part of the dumpling!