Here in Florida, now that the days are slightly longer, about an hour before sunset, the light reflecting off of the towering clouds shine silver and serves to remind me that although things may be looking dim in the news nowadays I firmly believe that these economic times will turn out to be, in retrospect, the greatest time of opportunity that I'll likely see in my life time.
For someone, or some group, with the courage of their convictions, with the tenacity of their expectations, with the drive of a dream that only they can see - this is indeed an auspicious time. There are deals to be made, bargains to be found and partnerships to be established that now, while it's the right time - the time right before the right time, that will reap huge benefits for those involved and those affected, influenced, led and illuminated by the subsequent bold action, massive intent and consistent movement forward.
I have no evidence of this: no reliable data, no quantifiable detail, spreadsheets, exit polls nor experts to extol the virtue of my wisdom yet there is something insistently nagging me here, deep inside my heart and mind that urges me to believe that it is so - some innate cellular memory of difficult times mastered that reminds me that all one really has to do is see these times for what they are and not merely what they look like:
The chance of a lifetime.
I, for one, am going back to my business plan, tighten up my numbers, equate a reasonable balance between profit and life for all involved in the project and talk to everyone that'll listen to me to take this adventure with me; with all of you.
To that end I'm going to start an on line blog/diary/journal that will serve as a report, of sorts to those that might take a similar step and a how to guide that might serve to save others from whatever hiccups I might experience along the way called 'The Red Wing Coop Kitchen Project' ; I'll post a link when it's formatted.
I'm going to come up with a completely compelling reason why people will come and be in relationship with me and share some of their hard earned money with me as customers and why, oh why, some will make the decision to trust me, my experience, skill, good humor and insight and to entrust in me some of their money in partnership with me in joy.
All of this just feels too big to keep all to myself, so don't be surprised if I call you soon and ask you to be a part of what I'm about to create; something that will work for everyone and something that will embody what foodwerks inc, and I stand for - at the core, "Making lives more meaningful, one dish at a time."
Oh, what a time to be alive, to take a chance, to look beyond the clouds to the platinum linings just beyond our view - but that are there nonetheless.
Blessings
Monday, March 23, 2009
Wednesday, March 11, 2009
Do Your Best
Dear Readers
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
A couple of weeks ago I had an unfortunate experience. While in the Bahamas, I was hurriedly walking down a flight of stairs and twisted my ankle severely. It could have been the 3 black russians I had in me or the fact that I was in a slightly wet bathing suit getting back to the hot tub before lights out.
In any regard, when I twisted my ankle I fell down the last flight of stairs and ended up fracturing my fibula, the smaller bone in the lower leg, when I impacted the stair edge with my leg, trying vainly to protect my head.
After a few xrays, and about $1000 dollars in CC preauthorizations, I was given good news - I would not need a cast and, in fractures such as these, the prognosis was a lot of ice and elevation.
I joked with the xray tech - 'They say to take lot's of pictures on holiday but I don't think they meant these kinds...' I tried to make light of it all but in reality I was scared that I might need surgery in order to repair the break.
I was referred to the local private hospital, "Doctor's" and was immediately put at rest by the attending physic an who not only looked after my physical aliments but took great pains to make sure that my emotional health needs were met as well - laughing and joking with me.
Side note: this has now been twice I've visited hospitals in Nassau and I can say that the quality of care in each case surpassed any experience in a US hospital; might have been the phenytenol that they gave me to calm me a bit but the staff seemed more genuinely caring instead of detached as some of our highly trained and world regarded medical staff can be in this country.
I had been on a roll previous to the accident and felt great. Now with a busted leg, egg on my face and the prospect of yet another period of healing (I had a lamenectomy fusion from L3 - S1 back in October of last year - if you have to ask then consider yourself lucky - that took me 5 months of carefully scrutinized healing to get back into shape), needless to say I was a bit depressed.
On the flight home I was confined to a wheel chair and let me tell you by the time I got home to my own bed I had become furious at how the disabled are treated; I had to look myself in the mirror when I got home and challenge whatever beliefs I had held about the handicapped or merely hobbled and found myself sadly lacking any real knowledge nor any previous desire to know until I got to experience myself - it taught me a lot about myself and less about others but that's not the point I'm working right here, right now.
A couple of days later, still frustrated at my immobility, angry and close to tears, I considered something I had read before.
In Don Miguel Ruiz's book 'The Four Agreements", one of the agreements he encourages the reader to commit to him or herself is, 'To always do your Best'; understanding that you're 'best' can fluctuate from day to day. One day you're physically active, responsive and capable, the next day Mercury goes retrograde and you can't even get a copier to work with you.
A slight exaggeration I know but the premise still holds; we're often the first to beat ourselves up if we somehow miss the mark or fall short of our, or anyone else's, expectations.
For the last two weeks, the best that I have been able to do is rest - alot, ice my leg - 10 minutes on, 20 minutes off, and keep off it and elevated - regardless of my responsibilities or what anyone else thought, this was the best use of my time.
That forgiveness and self - permission took a bit of work to get to but I got there and finally, finally feel good enough to get back doing what I love to do; write and be in relationship with you and all whom I love.
We get to stop our self judgement right in it's tracks and find the courage to be kind to ourselves. Our self flagellation will only prolong our healing, perhaps even make it impossible to do so and it's only through kindness and laughter that our bodies vibrate with healing energy and gets about the business of straightening bones, repairing ligaments and strengthening muscles.
I know there's a metaphor for our culture, our time and our economy in there, but I'll leave it to you to find it!!
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
Take a moment and drop the needle on Aerosmith's Rocks album and listen to 'Back in the Saddle' cause I am, and loving it.
Much, much more to come, I've got a bit of catching up to do.
Sunday, February 15, 2009
Heros
Alice Waters taking the time to school me on her 'Edible Classroom' Initiative. She was one of the first Chef's who really made an impression on me as a youngling; asides from the obvious female thing, I wanted to be just like her when I grew up!
Mission: Probable
Friends
One of the advantages of the consulting business is that, at rare wonderful times, one gets to travel outside of the country and get off the beaten path.
Often trainings and coaching occur away from the tourist attractions and one gets to see how the population really lives instead of the prepacked sanitized experiences ready for human consumption so often on display anywhere where the service sector drives the economy.
These can be sobering times and shout out for action and sometimes all that's neccesary is stepping in and taking a vested interest in people's lives. The reality is that no manager can coach, counsel or train anyone on just how the recipient works. One has to coach the entire soul, so to speak, in order to make a difference in their work life - the added benefit is that the coach-ee has a better life as well; their family benefits, their community and their nation.
Heady stuff considering it all started with proper hand washing techniques; yea that was a bit of sarcasm - but just a bit.
That's why foodwerks inc. has adpoted a new mission statement, and I've found a new focus: 'Making Lives More Meaningful One Dish at a Time.'
Given that's where we start, who knows where we'll end up?
Stick around, we'll keep you up on our progress!
One of the advantages of the consulting business is that, at rare wonderful times, one gets to travel outside of the country and get off the beaten path.
Often trainings and coaching occur away from the tourist attractions and one gets to see how the population really lives instead of the prepacked sanitized experiences ready for human consumption so often on display anywhere where the service sector drives the economy.
These can be sobering times and shout out for action and sometimes all that's neccesary is stepping in and taking a vested interest in people's lives. The reality is that no manager can coach, counsel or train anyone on just how the recipient works. One has to coach the entire soul, so to speak, in order to make a difference in their work life - the added benefit is that the coach-ee has a better life as well; their family benefits, their community and their nation.
Heady stuff considering it all started with proper hand washing techniques; yea that was a bit of sarcasm - but just a bit.
That's why foodwerks inc. has adpoted a new mission statement, and I've found a new focus: 'Making Lives More Meaningful One Dish at a Time.'
Given that's where we start, who knows where we'll end up?
Stick around, we'll keep you up on our progress!
Monday, February 9, 2009
Where have all the bus boys gone?
Sounds like a bad 50's song but the reality is during this current economic downturn it seems that some operators have taken a look at their P&L's and have come up with the decision to do away with the busboys.
Now some operators never had them in the first place. J Alexander's and Houston's employ what's referred to as the 'Scatter Method' of managing the front of the house. Typically servers have a 3 - 4 table primary station and then an additonal 4 -8 tables in their vicinity that are their secondary stations to which they bring refills of beverages, run food and progressively bus the tables. You might see 'your' server twice during the entire process - once to take the order and then to present the check. I'm making it sound very simplistic but I know it's not. It's fascinating to watch the floor coverage and by the looks of their business - it works. I like the idea of the servers bussing their own tables - it forces them to be proactive and keeps them ahead of the service path; 'marking' tables with a steak knife there - steak MR, or a large dessert spoon designating the person who ordered the creme brulee.
But that's how they started their operation and have created a regimented system that covers all the bases.
I went to a beachside restaurant the other night, which has many locations and can be considered a local institution. I waited patiently with my daughter, our usual Wednesday keeping-up-with-the-child dinner, as the hostess looked around the seating field in desperation for a place to seat us. Most of the tables were still dirty from the last patrons and the girls on the floor looked a bit exasperated as they tried to keep up with the ebb and flow of the guest count.
It could have been that they were understaffed or had been busier than normal; being in the business I made a mental note and practised patience - the last thing they needed now was an unruly guest demanding to be serviced.
A kind and knowing smile is sometimes all that's needed to settle someone down and allow them to catch their breath.
The hostess looked at me, as if to throw her arms up in defeat and says, "We don't have any busboys."
'You mean they all called off on the same day?" I asked.
"No, the manager let them all go and now we're supposed to do it." Again a sad look crossed her face.
Okay, I thought, business decision - I can see why they would want to cut their payroll. Oddly enough though the manager was nowhere to be found and when he did stick his head out of the doorway it was to use that old chestnut of watching the action without actually meeting anyone's gaze or walking the tables. Not an easy feat I can tell you but some managers have it down to an art how they can be 'of the space' but not anywhere 'in the space'.
Two things lept to mind as I bussed an adjacent table so that the four German tourists could sit down and start spending some of their Euros:
1.) It's all too often that operators take a short term approach to bad times. To cut one of the most crucial, and grossly underpaid, positions in the front of the house just dosn't make any sense from a customer service point of view. I watched three groups of customers come in, take a look around, gauging the operations readiness to service them - and walk out.
At a $15.00 per person check average they lost at least $180.00 worth of business, more than three times what they would have paid one busboy for the shift and for those that stayed, they were left - how can I put it? The remaining guests, such as myself, were left with a bad taste in their mouth.
2.) These are the same kind of managers who won't buy the tools in order to do the job correctly, such as forks, spoons and glassware; believing that they can squeeze a few more dollars from the Direct Expenses Checkbook and look like heroes.
3.) If you're going to cut these positions, like busboys and dish washers, at least be present to show your commitment to the decision. Pitch in and support the rest of the staff with the added work; it dosn't have to be all night - just long enough to get the job done and send the signal that these types of decisions affect everyone and as such, everyone gets to jump in.
I heard it said once that 'fools get to be young once too' but hospitality managers who have the livelihoods of their staff and the satisfaction of their guests in their hands have got to be more thoughtful and intentional about how one handles a crisis or economic downturn.
Want a fix? Increase your revenue. If not, then roll up your sleeves and get a little dirty in the pursuit of your convictions. You'll score points with the staff and the guests will appreciate it as well.
I love to mop a floor every now and then; makes everyone wonder what the hell is wrong with chef.
Now some operators never had them in the first place. J Alexander's and Houston's employ what's referred to as the 'Scatter Method' of managing the front of the house. Typically servers have a 3 - 4 table primary station and then an additonal 4 -8 tables in their vicinity that are their secondary stations to which they bring refills of beverages, run food and progressively bus the tables. You might see 'your' server twice during the entire process - once to take the order and then to present the check. I'm making it sound very simplistic but I know it's not. It's fascinating to watch the floor coverage and by the looks of their business - it works. I like the idea of the servers bussing their own tables - it forces them to be proactive and keeps them ahead of the service path; 'marking' tables with a steak knife there - steak MR, or a large dessert spoon designating the person who ordered the creme brulee.
But that's how they started their operation and have created a regimented system that covers all the bases.
I went to a beachside restaurant the other night, which has many locations and can be considered a local institution. I waited patiently with my daughter, our usual Wednesday keeping-up-with-the-child dinner, as the hostess looked around the seating field in desperation for a place to seat us. Most of the tables were still dirty from the last patrons and the girls on the floor looked a bit exasperated as they tried to keep up with the ebb and flow of the guest count.
It could have been that they were understaffed or had been busier than normal; being in the business I made a mental note and practised patience - the last thing they needed now was an unruly guest demanding to be serviced.
A kind and knowing smile is sometimes all that's needed to settle someone down and allow them to catch their breath.
The hostess looked at me, as if to throw her arms up in defeat and says, "We don't have any busboys."
'You mean they all called off on the same day?" I asked.
"No, the manager let them all go and now we're supposed to do it." Again a sad look crossed her face.
Okay, I thought, business decision - I can see why they would want to cut their payroll. Oddly enough though the manager was nowhere to be found and when he did stick his head out of the doorway it was to use that old chestnut of watching the action without actually meeting anyone's gaze or walking the tables. Not an easy feat I can tell you but some managers have it down to an art how they can be 'of the space' but not anywhere 'in the space'.
Two things lept to mind as I bussed an adjacent table so that the four German tourists could sit down and start spending some of their Euros:
1.) It's all too often that operators take a short term approach to bad times. To cut one of the most crucial, and grossly underpaid, positions in the front of the house just dosn't make any sense from a customer service point of view. I watched three groups of customers come in, take a look around, gauging the operations readiness to service them - and walk out.
At a $15.00 per person check average they lost at least $180.00 worth of business, more than three times what they would have paid one busboy for the shift and for those that stayed, they were left - how can I put it? The remaining guests, such as myself, were left with a bad taste in their mouth.
2.) These are the same kind of managers who won't buy the tools in order to do the job correctly, such as forks, spoons and glassware; believing that they can squeeze a few more dollars from the Direct Expenses Checkbook and look like heroes.
3.) If you're going to cut these positions, like busboys and dish washers, at least be present to show your commitment to the decision. Pitch in and support the rest of the staff with the added work; it dosn't have to be all night - just long enough to get the job done and send the signal that these types of decisions affect everyone and as such, everyone gets to jump in.
I heard it said once that 'fools get to be young once too' but hospitality managers who have the livelihoods of their staff and the satisfaction of their guests in their hands have got to be more thoughtful and intentional about how one handles a crisis or economic downturn.
Want a fix? Increase your revenue. If not, then roll up your sleeves and get a little dirty in the pursuit of your convictions. You'll score points with the staff and the guests will appreciate it as well.
I love to mop a floor every now and then; makes everyone wonder what the hell is wrong with chef.
Friday, February 6, 2009
'Life is not in here - it's out There!
Whether you're in to motorcycles, against facism, up with Schaunzers or down with the military industrial complex there's bound to be a group on the set who's set up their own social networking site. While I can see the validity of something like www.linkedin.com for career minded individuals, our business network is something of real value and can bring real opportunity and connection, some others real use can be a bit dubious at best.
If, like me, you're on one or two, don't limit yourself to one school of thought or slant. The reality is that most people will buy, and read, books that only affirm their beliefs, as if they're gathering evidence on why they feel a certain way about something. 'Yea, see I knew that there was something going on behind the scenes....'
Conspiracy Theorists Unite!
Social networking can be similarly polarizing. It's important to seek out and listen to dissenting views because that's only where real growth occurs - if everyone feels the same way about a particular subject there where is the discourse, the open - mindedness to say, 'You know, I never knew that cats had the same anal glands as dogs, go figure.'?
For someone looking to make a real difference in their's and other life theres www.ideapartyevent.ing.com . One dream is all it takes.
I love www.meetup.com because it gives seekers the opportunity to go out and actually meet, god forbid!, others with similar or different views. I have a meetup group, a book club of sorts called 'The Wolfpack, The Way of the Superior Man', to get real about the work of David Deida. 'When two or more are gathered...'
On the horizon is a social networking site that looks like it may eclipse what's presently available and could be something really significant. If you don't check it out, you'll never know and how often does a website offer equity positions for nothing more than a few minutes of time and access to your sphere of influence. Go to: www.me2everyone.com/84077 and tell em I sent you.
Let's face it people, the real world - and real relationships, only occur out there -in the physical world.
Now stop reading and go sign up for a salsa group, or Libertarians Against Socialism or Mother's for the Ethical Treatment of Teenagers - whatever grooves you - go out and get some.
Pass it on, Play it Forward & Be A River
Namaste
Wednesday, February 4, 2009
Article Notification
Dear Friends
After a complete revamp of the site and the magazine itself, In The Biz Magazine is back in business with Nicole Jenkins at the editor's desk. I'm lucky enough to been asked to submit a monthly piece again. After Feb. 1st the new edition is at your favorite watering hole locally in Ft. Lauderdale or you can view the whole magazine at http://www.itbnation.com/ . Click on the South Florida icon and view great articles, pictures and ads all specifically geared towards the workers of the Hospitality Industry. I've been writing for them since August of 2006 and seen with my own eyes the growth of the brand. They're even starting editions in the NE and Vegas. Send them a quick email and let them know you're looking for them in your area.
For now, enjoy them here.
Please take time and add your name and email address to the 'Followers' tab to the left so that when we release our new, foodwerks inc newsletter 'The Art of Intentional Hospitality' in March, you'll be among the first to get it. This unique newsletter will be geared to F&B operators and will feature timely relevant articles written by industry leaders with tips, strategies and tools to support you in your success.
Till then
~ be a river ~
After a complete revamp of the site and the magazine itself, In The Biz Magazine is back in business with Nicole Jenkins at the editor's desk. I'm lucky enough to been asked to submit a monthly piece again. After Feb. 1st the new edition is at your favorite watering hole locally in Ft. Lauderdale or you can view the whole magazine at http://www.itbnation.com/ . Click on the South Florida icon and view great articles, pictures and ads all specifically geared towards the workers of the Hospitality Industry. I've been writing for them since August of 2006 and seen with my own eyes the growth of the brand. They're even starting editions in the NE and Vegas. Send them a quick email and let them know you're looking for them in your area.
For now, enjoy them here.
Please take time and add your name and email address to the 'Followers' tab to the left so that when we release our new, foodwerks inc newsletter 'The Art of Intentional Hospitality' in March, you'll be among the first to get it. This unique newsletter will be geared to F&B operators and will feature timely relevant articles written by industry leaders with tips, strategies and tools to support you in your success.
Till then
~ be a river ~
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