Tag Archives: advice

April 17, 2015 · 9:04 am

Cooking On The Road

Foodie Friday, Myrtle Beach edition.  I’m on the annual golf trip with my buddies (our 21st, thank you) and as you might expect I get to do a good chunk of the cooking while we’re here.  That’s not a complaint.  This area has a serious lack of high-quality restaurants and over the years our group has figured out that staying  in and spending the money on high quality ingredients trumps paying for mediocre food dining out.  I certainly don’t mind cooking.  There is lots of willing and competent help here and those who can’t cook are eager to clean up the mess.  Perfect!

There is one thing I have learned over the years that actually is a pretty good business thought too.  If you’ve ever been on vacation and tried to cook in the rental’s kitchen you know that you are facing a serious challenge.  I think the same company puts the identical dull knives, glass cutting board, and crappy pans into rental condos everywhere.  I don’t mind the mismatched dinnerware nor the 2 slice toaster (ever made toast for 12 in a 2 slicer?).  I do mind the ridiculous – and dangerous – other equipment.  What do we do?

We bring our own.  A couple of good knives, a full-sized rubber cutting board, some serious BBQ tools, a large pot and/or non-stick pan with a lid can make all the difference.  It also requires some smart meal planning choices.  You have to accept that you’re going to stick to basics that don’t require a lot of pans and hopefully very few steps.  Roasted large cuts of meat and better than individual steaks and braises are better than sautes.  You plan your product based on conditions as well as your ability to support it.  Which is the point.

Different conditions, a changed situation means you need to plan ahead, figure out the appropriate resources, and adjust your strategy.  Doing hat you’ve always done and which has satisfied your customers in the past might not have a chance in the situation you’re facing.  No one starves on this trip – we eat quite well, actually – but I don’t even think about making the stuff I’d prepare at home in my fully stocked kitchen.  I don’t try to make it all perfect; I do try to keep the boys fed and happy.  You can think about that the next time the marketplace puts you in a strange business kitchen.

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April 13, 2015 · 9:42 am

Do More

This was not at all how I planned to start this week of blogging but sometimes reality rears its ugly head and our plans need to change.

Over the weekend I learned that a friend passed away.  He was relatively young – in his early forties – and while I’m at an age where death pays a visit in my world a lot more often than it used to, this one has shaken me up.  You see, this is a guy whose life was seemingly very much on track up until about 2 years ago.  He had some physical challenges – very bad arthritis – which made his job in golf difficult.  Things started downhill.  He tried to start a business but it never quite got off the ground.  His marriage broke up.  His social media activity became less frequent as did his general communication.  I even heard he was homeless at one point.  While none of the obituaries mention a cause of death, it may have been as simple as a broken heart, deep depression, or as complex as a suicide.  I don’t know that it matters.

I wrote something on this topic a year and a half ago:

We all know a person who displays symptoms of things not being right in their lives. Those symptoms could come in the form of substance abuse or a big weight gain. Maybe their personality has changed – gone from light to dark. If you care about that person, you probably think about a way to say something that asks about what’s going on. It’s hard – people have feelings, after all and they are probably just as aware as you are of what they’re doing. Probably more so.  The ensuing discussion can be hard for both of you.  Sometimes it can derail a friendship.  More often, it begins a healing process, but only if you care enough to say something.

I tried to follow that advice with this friend.  I tried to help with the business start-up, doing the digital work and marketing.  I invited him to come cook with me (he had professional training and loved a kitchen).  Other invitations to meet up went unanswered.  In short, I tried.  And yet I feel as if I could have done more. I didn’t really “say something.”

It’s easy to say that his family should have been helping – he has a lot of family in the area.  Who knows – maybe they were estranged.  Maybe he wasn’t keeping them informed.  How many of us tell our loved ones all is well when the reality is that our world has fallen apart?

I’m sorry to start the week on a down note but PLEASE.  If you have people in your lives who seem to be lost, helping them find their way is really about helping you too.  Be that selfish.  Do more. Don’t wait and don’t be afraid.  They might be gone before you overcome your fears.

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April 10, 2015 · 10:01 am

Menu Boards

This Foodie Friday I’d like for you to think about menu boards.  We’ve all seen them as we dine out.  In some places they’re chalk boards, whiteboards in others.  Usually they contain a listing of the day’s specials but in some places the entirety of the menu is out there.   What always impresses me and makes me hopeful that I’m about to enjoy a really good meal are those places where the board doesn’t contain a lot of items and where there aren’t printed menus.  This tells me the chef is concerned with what ingredients were available that day and looked the best.  Sure, there are generally a few dishes that are the restaurant’s staples – dishes for which they’re known and/or their clientele has indicated they love by ordering them often.  But when you go back to a place and there are a half-dozen dishes that weren’t there the last time, it shows an attentive kitchen that cares about the food and the customers.

I’m bringing this up because the same thought holds for strategy.  We need to write our strategic thinking on menu boards and not on stone tablets.  Like the ingredients in a market, conditions change. The way consumers use media changes.  How they communicate with one another changes.  Our goals – and theirs – evolve.  Pouring through data may show us a new, underdeveloped audience.  Our budgets may grow or shrink.

Every one of those factors will require an adjustment to our planning.  Not making those adjustments is the equivalent of living with an outdated, printed menu. I always shake my head when I see a Caprese Salad on a menu in the dead of winter.  That dish is the essence of Summer and it demonstrates laziness and a disdain for quality.

Strategic plans are living documents and need constant tweaking.  Erasing and rewriting the board is a good thing, not a demonstration of vacillation about goals or tactics.  While it’s absolutely critical to establish a strategy — to know why you are doing what you’re doing and how you’re getting to those goals, it’s also critical to keep checking and adjusting.

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