Happy Foodie Friday! One thing I’ve learned in my franchise consulting is that people have a fascination with the food business. A significant percentage of the candidates I speak with want to invest in something food and beverage related. I’m generally fairly blunt with them, reminding them that it’s often a business where you’re open for 14 hours a day and are really busy for about 90 minutes. The margins aren’t great, the labor is often unskilled and sketchy, and there are liability issues hanging around everywhere.
Today it’s those 90 minutes I want to talk about. The really busy time. It’s incredibly stressful from what I remember of my days working in foodservice. The stress precipitates everything from accidents caused by rushing to fistfights. It’s not for the faint of heart! That’s why I was happy to read the following this week:
Chipotle Mexican Grill will be providing access to mental healthcare and financial wellness for more than 80,000 employees in 2020 through Employee Assistance Programs and enhanced benefits offerings. This is just one of the many ways that Chipotle continues to enable its workforce by offering world-class benefits.
By simplifying access to mental health benefits and identifying work-related risk factors, Chipotle is trying to minimize the effect of mental health in the workplace.
So many good things here. First, I’ve worked for bosses to whom employees were disposable cogs in the business machine. Someone burns out and isn’t getting it done? Replace them and move on. It’s frustrating as hell when you don’t share their attitude but your hands are tied with respect to offering a solution to the stressed-out team member. Having also worked in places with an Employee Assistance Program I can tell you that they can be literal lifesavers and well worth the cost.
Second, you probably haven’t forgotten that Chipotle had some issues with e.coli a couple of years ago. You know you have a problem on your hands when research showed that 22% of all respondents and 32% of those who don’t currently eat Chipotle said that “nothing” would make them want to visit more often. The food issues have been fixed but the bad taste lingers. Demonstrating concern for your employees is part of rebuilding the brand. Happy employees don’t make stress-related mistakes that lead to bacterial contamination, right?
You can never go wrong doing right for your staff. As a manager, they are your eyes, ears, hands, and voice. Keeping them happy and healthy is doing the same for your business.
This Foodie Friday I’m writing to you from a condo in Myrtle Beach. It’s a place I used to come to only once a year with my golf outing but now that I only live a couple of hours away I’m down here more often. I’d be lying if I said that Myrtle Beach is one of my favorite places to go. Honestly, except for the golf (and there is LOTS of that here), there really isn’t much about it to love. The beaches further north on the coast are way better – less crowded, prettier, and less touristy.
Photo by Gabriel Garcia Marengo
One thing my golf group learned about Myrtle Beach long ago was that there really isn’t a lot of great food here. Oh sure, damn near every chain restaurant has one (or more) iterations and there are local executions of generic food types that one can find anywhere: Italian, sushi, burgers, etc. There are, however, a handful (OK, a couple of handfuls) of places that do their damndest to capture the local flavor and that’s our topic today.
I wrote about Mr. Fish 10 years ago and I still visit when I’m here. His success at capturing the local seafood flavors of the Carolina Coast has enabled him to build a much larger place. There is a huge local supermarket here – Boulineau’s – that has a great kitchen serving local specialties and taking out the fried chicken to the beach is a local tradition.
I’m not going to run down all of the local places that do similar things but it’s instructive to any of us in business. Sure, the national chains are mobbed by tourists that love the notion of eating the same meal here as they can get at home. Those aren’t the loyal customer base though. Any business should be trying to be a local business even if the local outpost is one of many. I represent a national coffee franchise that insists that each local cafe be decorated in a local style, using photos of the town in which it’s located. That’s smart in my book.
People look for the local flavor. You can see it in the push to patronize local small businesses. How can your business be “small” and capture the local flavor even as you grow? Something to think about!
Happy Foodie Friday! I was menu-planning the other day (an absolute must before the weekly trip to the grocery store) and I came across a dish that I know to be pretty easy to make yet which appears way more difficult. I’ve served it before and people are always all “oh, that must have taken hours” about it when it’s really about a 15-minute prep. As an aside, there are many other dishes I know – really good Bolognese sauce, for example – that take way more time than you’d think even using a pressure cooker to speed things up.
Seeing that dish got me to thinking, in a roundabout way, that we humans have a tendency to think things are way more difficult than they are in many cases. In fact, I think some of us go to great lengths to make it that way. I’m not talking about a particular type of person I’d run across in business every so often. You know the one – they create problems so that they can solve them and be the hero. No, what I’m talking about is that we love to make things harder than they actually are.
Think about it. What things did you do today that purposefully made your life more difficult ? It was probably so small a thing, or something so ingrained in you, that you didn’t even notice that you did it. Maybe you didn’t set your alarm to allow for enough time to be someplace. Maybe you sat on a task until right before a deadline and you couldn’t get it done on time because something unforeseen happened. Or maybe you just enjoy the drama. It’s sort of the same thrill as riding a roller-coaster, right? You put yourself in danger and when you survive, you feel a thrill.
Here’s my take. Life can be like some seemingly-fancy dishes – much easier to pull together than meets the eye IF – and it’s a big if – you have the skills required, leave adequate time to complete the task, and don’t make it harder than it has to be. All of us make our lives both in and out of business harder than they have to be at times and unless and until we recognize the times that we’re doing it, nothing much will change.
This Foodie Friday, I want to discuss what is a sometimes-overlooked ingredient in a successful meal – the sides. I’ve got a friend who shows up for dinner every so often and the question is never “what are you making?” but “what are the sides?” That got me to thinking.
You probably haven’t given much thought to the role that side dishes play. First of all, they can help balance out the nutrition of your meal. I’ll plead guilty to being very “main” focused (you can read that as “protein”). Making a smart choice about serving a seasonal veggie or a salad or a roasted root puree of some sort can support the main dish in a way that actually improves it. Think mashed potatoes and meatloaf, for example. Many really good sides require very little work and can be prepped and assembled while the main is cooking.
There is actually research that bears out the importance of side dishes to restaurant diners. A research company published a report in 2013 called…
The Starters, Small Plates & Sides Consumer Trend Report, which details the importance of side dishes in the consumer’s choice of entree. 36% of consumers stated they selected an entree based upon the accompanying sides, and 46% stated they were less likely to order an entree if it came with an accompanying side they disliked. In addition, about 45% of consumers prefer familiar sides over unfamiliar sides. Sides can make or break an entree.
So there you go. Of course, the same is very true in business. Every team has its “mains” but every team also needs its sides. I have rarely found any star manager in business who also didn’t surround him- or herself with a phenomenal bunch of people that might not have been stars themselves but served to make the entire team better. These folks – analysts, accountants, and others – are the ones who usually aren’t front and center but who make the business successful, just as the sides make the main shine and the meal a success.
Our job as managers, much like that of a skilled chef, is to figure out the accompanying sides. I’ve sat with many clients who point out after some business development star has come to pitch them that the “star” isn’t going to work on their business day to day. It will be the “sides”. The smart clients always asked about that, often wanting to meet the people who would be on the account day to day. I know I usually asked about that as well when I got pitched by an outside firm. If the sides weren’t very good, I’d usually pass on the rest of the “meal.”
Don’t ignore your team’s sides. You’re only as good as they are!
The big news this Foodie Friday is the return of the McRib sandwich. It’s only going to be around for a limited time and only at select McDonald’s stores (which is about 10,000 of them). If you’ve never had one of these babies, it’s a pork patty formed to look like pork ribs (but boneless) on a bun with pickles and onions and a fair amount fo a sweet barbeque sauce.
I’d be very dishonest if I said this concoction appalls me since I’m a fan of the thing, or at least I was before I both quit eating a lot of carbs (45g in this baby) and lived in a place where real BBQ pork sandwiches are easier to find than a decent deli. When it hit the market back in 1981, it was a dud. It’s been released every so often since into a limited number of outlets and it sells out.
There is something any business can learn from the McRib or the pumpkin spice craze at Starbucks or Dunkin’. It’s the smart tactic of giving customers a reason to come back. There is a restaurant here in town that I patronize on a regular basis. The food is quite good but there are rarely any specials. It gets boring, frankly. I’ve tried pretty much everything on the menu. Something special might get me to make a special trip as opposed to the every 10 days or so when I want a really good burger.
There is something else. Here is a quote from a marketing professor at Northwestern:
For fast-food chains in particular, which rely on familiarity, holiday items can offer consumers some variety. “You need consistency because that’s the brand mantra,” said Chernev. “But no matter how much you like something, consuming something different … increases the enjoyment of what you consumed before.” Chernev says it’s a neat marketing ploy: Although a specialty item may be exciting on its own, it can also remind consumers how much they like the basics.
In my mind, it’s like how being on vacation often reminds you of how much you like being home if that makes any sense. In any event, every business needs to think about how a special product promotion (vs. a sale price promotion) can provide an overall lift to the business. Got it?
In addition to it being Foodie Friday, it’s also trash day. Every Thursday night I wheel the trash and recycling bins out to the curb to await their pick-up Friday morning. That also means that each Thursday I go through the fridge and toss any food that has reached its expiration date or any leftovers that didn’t manage to get consumed after they were cooked sometime in the previous 5 days. In all candor, it’s one of the more frustrating things for me since I absolutely HATE to waste food.
Yes, I was of the generation who had parents that reminded us that children were starving in Europe (which they actually were as the continent rebuilt after WWII) and elsewhere but I don’t think that’s really what bothers me. It’s also not the feeling like I’m tossing cash money into the trash bin although that in effect is exactly what I’m doing. I just don’t like to waste anything. That’s one of the many reasons I’ve always admired Jacques Pepin who would always demonstrate how to make use of every scrap of food on his cooking shows.
This from a Food52 piece:
The average American ends up throwing away a full 103 pounds of spoiled food each year, according to a recent survey of 2,000 people conducted by OnePoll for Bosch home appliances. That works out to an average of 4 items a week, or the weekly equivalent of $53.81. All told, per the survey results, the average American adult will waste 6,180 pounds of food in their lifetime.
Food isn’t the only area where we waste perfectly good things either. Plastic bags are a plague, for example. I’m surprised stores still offer them or don’t hand out reusable bags. My supermarket sells big reusable bags at cost and will replace them for free if they rip. Trader Joe’s does something similar. It’s good for the customer, good for the environment, and good for the business since they don’t have to purchase as many single-use bags.
There is a lot of waste in business, of course, and I don’t just mean single-use bags. We produce reports that no one reads just because the report has always been produced. We don’t look at the analytics of what we’re doing on the web and in social media to understand if the bang is commiserated with the buck – the time and effort – we spend making those platforms hum. We waste time in endless group email chains to solve a problem when one brief meeting would serve to fix the whole thing.
Be waste averse. Not just in your fridge but in your office as well. Your wallet and your CFO will thank you!
Happy Foodie Friday! Years ago I started serving pimento cheese as one of the snacks I had available as guests arrived for Thanksgiving. I can’t recall what started me down this path. As a Yankee, it was not a food that I’d eaten other than hearing about it being offered as a sandwich on-site during the annual Masters Tournament. The guests liked it and I served it thereafter. In fact, it became a household staple of sorts.
Little did I know at the time that I’d end up here in the South where pimento cheese is as common as mosquitos. What I didn’t understand, however, is how its use is as widespread as it is nor the seemingly endless number of variations, both personal and commercial. Everyone’s mama makes THE BEST pimento cheese and you can go from tailgate to tailgate at any pregame and find out just how different a single food can be. Of course, one look in any southern supermarket will tell you the same thing. There are dozens of brands and often several flavors (jalapeno pimento cheese, anyone?) from each brand.
As with many things southern, pimento cheese was born in the north and moved here. This is a terrific history of the stuff from Serious Eats but in a nutshell
The original version started out as something quite different: the marriage of cream cheese and canned pimentos, two popular and newly-available products of the industrial food trade.
It evolved into the basic grated cheese (usually cheddar), mayo (Duke’s, please) and pimentos recipe over time. The variations upon that basic theme are endless. I caused a bit of a stir when I presented my variation on the theme by adding green onions and Worcestershire sauce to mine, using two types of cheese. A friend ridiculed me until the friend’s mama tried it and loved it. So much for my Noo Yawk tinkering!
This is the third time I’m writing about pimento cheese and yet each of the posts has been different. Why I raise this topic here at all in a business blog is that it reminds me that not everything we do in business has to be completely new or innovative. Just taking something that’s basically good as is and making it a little better can be a win. Think about how Apple made the mp3 player better or Amazon transformed online shopping. eBay made a better auction engine and the Japanese saved their economy by taking things that were developed elsewhere and improving them. It’s not finding the needle in the haystack that transforms your business. It’s often figuring out how to make the haystack itself just a bit better.
I’ve yet to sample any pimento cheese here that is made in a way that’s delicious but incomprehensible. Most of the time, it’s a variation that is smart and understandable and makes you wonder why you didn’t try that. I think a lot of the great things in business are just like that, don’t you?