Category Archives: Helpful Hints

Safe And Sound

Yes, the screed is a little late today, but I’ve got a note excusing me.  It’s signed by Sandy.  Once again (by my count, the fifth time since I started this blogging thing) I’m writing at the public library over their wi-fi since a massive storm has knocked out power to Connecticut and most of the surrounding area.  I don’t expect it back for a few days (OK, I’m hoping it doesn’t take more than a week) but we’ll try to keep the wit and wisdom coming.  Today, I’m going to plagiarise myself and repost the missive I wrote after hurricane Irene hit here a couple of years ago.  The point made is still a good one – hopefully you all think so too.  More fresh stuff tomorrow. I’m going to pick up some branches in the interim.  Substitute Sandy for Irene in what follows and you’re up to date!

What a weekend!  Whether you live on the East Coast or not, you probably spent a fair amount of time over the last few days hearing a lot about Hurricane Irene.  She paid us a visit late Saturday and spent the night as so many house-guests will:  wreaking havoc and generally making herself unwelcome.  She left us Sunday afternoon but not before killing the power and internet access back at Rancho Deluxe.  They’re still out as I’m writing this at my brother-  and sister-in-law’s place in the next town over.

Like most folks, we had the time in the calm before the storm to take in the patio furniture, buy provisions, and generally batten down.  But what should we be doing in the calm after the storm?  That’s the business point today as well.

Every business endures potentially destructive events like Irene even if they’re not actual hurricanes.  The loss of a big account, financial misbehavior by trusted employees – I’m sure you can cite dozens of example, hopefully none from experience.  While careful preparation is always the best way to deal with incidents of that sort, I always found it was just as valuable to have a debrief after the storm.  In the general sense of relief at the crisis being over, people still have a sharp focus on what tested them the most and how things could have gone better.  Sure, you’d rather avoid the events altogether but a clear post-analysis is a critical element in creating the action plan for the next time.  And trust me – there always is a next time.

We got off relatively lightly – a few branches down and no power for (hopefully) a day or so.  We probably should have done a better job of eating stuff in the fridge and freezer the few days leading into the storm since it won’t all fit in the cooler we’ve got filled with ice – that’s the debrief.  What are you taking away from the storms that have come your way?

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Dancing With Mr. C

We have a running joke here at Rancho Deluxe about the two guys you never ever want to see nearby.  You might be thinking they’re the undertaker and the tax collector.  Nope.  Think for a minute about who are always on the locations of some pending or immediate disaster.  Jim Cantore of The Weather Channel and CNN’s Anderson Cooper (but only when he’s wearing a black tee-shirt).  Cantore & Cooper – sounds like a law firm but it’s not.  It’s far worse than that.  In fact, if you ever see either of these two in your neighborhood, get out.  If you see them both, prepare for the Apocalypse since the end is near.

I thought about that yesterday as the weather-related Mr. C was reporting from Battery Park awaiting the hurricane.  Of course, they evacuated the area and I’m not sure if that’s  response to anything other than Jim’s presence.  But it did get me thinking about a business point.

Just as either of these two showing up means trouble in the area, every business has relatively reliable indicators of trouble.  They might as easy to find as on a monthly financial statement or as difficult to track as a pattern of employee turnover but they’re there.  Every one of us can probably tick off a few that we use to tell us when things might need a little extra attention (or when it’s time to pull the fire alarm).  I wonder, however, how many of us formalize that process?  Do we compile a list that’s the aggregation of all the factors our best folks identify?   Do we regularly pay attention to the data from each of those areas?  Or are we more in the business of forecasting by sticking our head out the window to see if it gets wet and proclaim that it’s raining?

The storm battering the East Coast is terrible but imagine what would have happened had it hit with no warning and without people taking protective measures in advance?  Your business is like that if you’re not identifying and reacting to data.  Gut feel isn’t a bad thing but something more reliable should be in the mix.  And now I’m going to check to see where the two Mr. C’s are.  Hopefully far, far, away…

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Are You Making Art Or Commerce?

For our Foodie Friday Fun this week, let’s talk about a dilemma faced by many chefs.

Chefs in training in Paris, France (2005).

(Photo credit: Wikipedia)

That problem is the “art vs. commerce” equation.  What I mean is that unless a chef is cooking solely in competitions or to entertain guests in his/her home, they’re probably conscious of their food costs.  In fact, that’s the number one issue I think restaurants face because unlike rent and utilities it’s a highly variable cost.  In my mind it comes down to do we want to make art – some wonderful dish that has expensive ingredients and requires a lot of labor to produce – or are we making commerce – highly repeatable, high margin plates.  That’s something that affects your business too.

I’ve always found it interesting that culinary schools offer both culinary arts tracks as well as culinary management tracks.  The former is about food science –  nutrition, flavors and cooking techniques. They also spend time on presentation but mostly on creating great flavors and developing cooking skills.  The latter program is about running the business – hiring people, accounting, running the front-of-house (the non-kitchen part of the business).  Art vs. commerce.  One would think that to be successful in the food business you’d need a heavy dose of the other side.

These sorts of choices are made all the time in your business as well, I’ll bet.  Where do we put the ads on the web page?  Do we auto-start our audio or video without user initiation?   Do we provide our store staff with uniforms or let them wear whatever?  Are we PBS looking to make art or ABC looking to sell ads?  Should we have someone go get the goods from storage or just go floor to ceiling with boxes of inventory?  Obviously no one would confuse Nordstrom’s with Costco, but to a certain extent that’s the art vs. commerce equation at work.

Obviously it’s possible to pay attention to both elements.  There are high-end restaurants that charge $200 for a meal and fast food joints that charge $2.00.  The reality is that the high-end “art” places often don’t last long because they’re not paying enough attention to the commerce.  We need to run our businesses as businesses but do so with flair and as much style as our budgets will allow.

How do you deal with this dilemma?

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