Tag Archives: Food

Building A Better Filter

I came across something this past week that I knew immediately would have to be our Foodie Friday topic because in a flash my reaction went from “duh” to “brilliant” to “life-changing.” It is a coffee filter. That’s right: the thing into which you put the coffee as you prepare your morning cup. It actually can remind us a lot about business.

I was visiting my sister and went to make the morning coffee. As I opened up a filter to place it into the conical thing that holds the ground coffee, I saw something on the white paper of the filter that I’d never seen before: lines. That’s right – pre-measured markings to delineate the levels of ground coffee, much as you probably have on the coffee pot itself for water. I literally giggled with glee. No measuring spoon to wash nor losing track of how many scoops I’d counted out. Just hit the same line each day with the water in the pot and the coffee in the filter and get the same brew, no matter how sleepy I was as I made the pot.

What does this have to do with business? A few things. First, coffee filters are commodity items. Not much distinguishes one filter from another and anything which can do so will remove price as the only variable. In this case, I don’t see evidence that these filters even cost any more than those without lines.

Second, this is clearly a change made with the consumer in mind. After all, it must cost a little something extra to print the lines on the filters as well as to implement a step in manufacturing that wasn’t there before. Based on the filters without measure lines, I don’t think anything had ever been printed on them, so this might even have involved purchasing new equipment to provide a customer benefit. It would have been very easy to say let’s charge more to maintain our margins or to forget the “new” product altogether but some smart manager didn’t.

Finally, it shows us that even something as simple as a coffee filter – literally a folded piece of paper – can provide room for innovation and a better product. All that’s required is to keep the focus on customer benefit and to think outside of the box (or inside the filter!). Those are things any of can and should do.

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Filed under food, Helpful Hints

I Love This Bar

Happy Foodie Friday! Actually, it’s more like Boozie Friday since our topic today revolves around a bar. Not just any bar: my bar. No, I don’t own it, but I feel as if a little part of it is mine. Let me explain and why this has a lot to do with your business.

Over a year ago on a Friday afternoon, I wandered into a bar I had passed a number of times. It’s not part of some chain. It’s part of a vanishing species: the local watering hole. Vanishing? Yes. As one trade publication points out:

The number of what the U.S. Department of Labor Statistics calls “drinking places” — a subcategory of restaurants that is focused just on sales of alcohol — have seen a multi-year decline in number. The number of privately-owned locations dropped by nearly 4 percent between 2013 and 2016, from 44,599 to 42,961 establishments. Nielsen data from 2015 paints an even starker picture, stating that one out of every six neighborhood bars closed between 2004 and 2014.

My bar may or may not be a “drinking place” since they do serve food (much of which is quite good), but it seems as though every Friday each person who passes through the door is greeted by name as they approach the bartenders who already seem to know what they’re having. Yes, it’s the epitome of the “Cheers” experience: a place where everybody knows your name.

In many places, particularly outside of big cities, neighborhood bars are being replaced by what I’ll call chain bars although technically they’re probably called casual dining establishments. You know what I mean – Buffalo Wild Wings, TGIFridays, and their other corporately-run brethren. It’s a shame, and it’s not because they don’t have the same drinks and maybe even better food. What they don’t have is the atmosphere. I’m sure they believe they are in the hospitality business but it’s just not the same.

A great neighborhood bar – my bar – feels like an extension of drinking in someone’s home. It has a unique vibe to it. You’re among friends, not just among other customers. That sort of feeling is something that I think any business can and should try to precipitate and instill in everyone who comes in contact with it: customers, staff, vendors, and the community as a whole. That changes a “like” into a “love,” and who can’t always use a little more of that?

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Filed under food, Thinking Aloud

Deglazing

This Foodie Friday I want to talk about deglazing. It’s a very basic technique for sauce-making but it’s also a word that scares a lot of people when they see it in a recipe. As it turns out, it also has something to do with business.

For those of you who are unfamiliar with the term, deglazing is nothing more than using some sort of liquid to loosen the bits leftover in a pan (called fond) after you’ve cooked something in that pan. Say, for example, you’ve made a roast and after you pour out the accumulated fat and juices, you see a lot of crispy bits clinging to the pan. You would deglaze the pan by heating it and pouring in a liquid. It can be as basic as water but wine or stock is preferable because you’re going to use the resulting liquid as the foundation for a sauce or gravy. You’re doing yourself a great disservice if you don’t deglaze your pans!

I suspect some of you out there just toss the fond – you scrape the remnants into the trash. Well, as the saying goes, one man’s trash is another man’s treasure, and that’s where the business thought comes in. How many businesses have been built around taking what someone has discarded and finding a new or better use for it? The entire recycling industry is built around that notion. While we’ve been recycling things for centuries, especially during shortages of raw materials created by war, the modern industry is just about 50 years old and is a $500 billion enterprise.

The point today is to get you to ask yourself what might be incredibly useful and productive in your business that you might be discarding. It could be a person, it could be a product that’s underperforming because it’s not sexy and no one wants to work on it, or it could be an unexplored portion of the data you gather. These things might just be fond, and with a little deglazing they can be transformed. What do you think?

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Filed under food, Helpful Hints, Thinking Aloud