Tag Archives: Foodie

March 25, 2016 · 11:53 am

Your Kitchen

It’s Foodie Friday! It’s no secret that I watch a bunch of cooking shows. In all candor, most of them are wonderful displays of individual talent but really don’t teach us much about the real food world. Nor are they extendable into business thinking, which is what we like to do here on the screed.

Chefs in training in Paris, France (2005).

(Photo credit: Wikipedia)

The real challenge in a professional restaurant kitchen is coordination and teamwork. Other than Hell’s Kitchen and the annual restaurant wars episode of Top Chef, we rarely get a sense of how difficult that teamwork can be. It does neither the quality of the product nor the business any good to have the meats sitting under a heat lamp while the garnish is being prepared. Obviously, it’s the chef who must oversee the coordination and foster communication, but it’s also the individual cooks.

You probably know that most kitchens have a line and there are various stations in that line. Meats, fish, salads, etc. generally come from different cooks. If one line cook is struggling, the entire process can break down. The cooks need to be organized, making sure to have all the materials they will be needing ready to go. They need to be able to multitask – handling several different items at once. That requires training, practice, and supervision.

Your business isn’t any different. As “the chef” overseeing my “brigade” in the non-food businesses in which I worked, I never felt as if I had to be able to jump on to any station.  By that I mean that no boss needs to be able to handle every job as well as the people doing them each day.  We do, however, need to recognize when there is a problem and ask the right questions to make the problem go away.  Just as a chef can’t make excuses for a slow line cook (train them, move them to a different station, or fire them), no manager can deflect blame for very long.  After all, it’s your kitchen!

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March 18, 2016 · 11:51 am

Focusing On The Protein

It’s Foodie Friday, and since last night was the finale of Top Chef, I thought we might learn a little something about both food and business from the program. Yes, I know I focused on a learning from that show a few weeks back, but not only won’t it be on for another nine months or so (sparing you my fanboy posts), but the thing on which I want to focus was done by both cheftestants, just as the business point occurs in many enterprises.

As part of the final challenge, each chef cooked a meat protein – one cooked rack of lamb; the other cooked duck breast. The responses from the judges in both cases were the same. The flavors were fantastic, the dishes were innovative and complete but the proteins were undercooked. The lamb was nearly raw in the center on most plates, and the duck breast was nicely cooked on the skin side but the other side was underdone as well. It seemed as if the chefs were so focused on the complete dish – the sauces and accompaniments – that they forgot to pay attention to the essential part of the operation – the protein that is the focus of the dish.

We see the same thing in business all the time. A side project detracts from the main business. Resources which are already spread too thin can’t focus on serving customers the basic product because they’re deployed on something that isn’t driving profits at the expense of something that is. We can’t forget to make sure the focus of our business is perfectly served because no matter how nicely everything that surrounds that focal point is offered, those things can’t compensate for a disaster in the main business.

You might think it can’t happen in your business: you’re too experienced and very good at what you do.  So were these chefs – one doesn’t get to the Top Chef finale unless you’re quite good (and these two actually topped two other cooks who are current James Beard Award nominees). Many restaurant critics will tell you that on their initial visit they like to order something very simple – roast chicken, for example – to make sure the kitchen is paying attention to the basics.  Are you?

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March 11, 2016 · 10:02 am

Off The Fairway

I read a sad article this past week and it’s the topic for our Foodie Friday Fun today.  Fairway is one of my favorite markets.  In addition to having a huge selection of groceries and produce, both organic and non-organic, the prices for most things are reasonable.  The store began as a fruit and vegetable stand in the early 1930’s and has grown into a chain of fifteen stores spread across the New York Tri-State area.  That expansion, however, didn’t begin until the mid-1990’s, and really only took off after the chain was purchased by some private equity folks.

Fairway Market

 (Photo credit: Wikipedia)

According to the article I read from Grub Street, the chain is in dire straits.  It has a huge amount of debt and, as the article says:

Almost everyone agrees that a confluence of issues — including an overly aggressive and poorly executed expansion plan and rising competition in the quality-produce business — are the reasons Fairway is now in crisis. “It was a perfect storm,” says a former executive for the company.

Those are lessons for any business.  First, the systems that support one or two stores were inadequate to support many more.  The chain is having issues managing its inventory, and as any retail business knows, inventory management can make or break the operation.  The Point Of Sale system was antiquated, further compounding the inventory problem (how can you manage supply when you don’t have an accurate picture with respect to what’s selling?).  Most importantly, the market changed.

One of Fairway’s primary appeals was the availability of unique ingredients and products.  They have extensive meat and fish departments that often provide hard to find cuts at good prices.  The problem is that others are now doing the same and Fairway rested on their laurels rather than pushing to stay ahead of the pack.  All of those issues might be found in any business that allows success and rapid expansion to disrupt the processes and execution that brought that success in the first place.

It’s easy to think that it can’t happen to your business, and it won’t as long as you continue to attract talented, knowledgeable staff (Fairway couldn’t find enough to keep up with expansion), pay attention to your systems, execute well, and listen to the market (and your customers).  Easy to say, I know, but that’s why they call it work!

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