ELECTRONIC HOUSE CALL - January 28, 2005

One month gone already. Time really seems to be flying unusually fast this year!

I have one more week at home before the travel starts up again. I will be in Orlando on February 7th for the Pizza Expo Conference. After that, I make my 8th consecutive appearance (!) at the New York Restaurant Show in NYC on February 9-11. If you are in the neighborhood during either of these events, please drop by and say hello.

No Risk: No Reward
People in business have at least some tolerance for risk, especially compared to government workers! However some are born entrepreneurs ... and others are just forced into it. Often they do not realize the relationship between risk and reward.

No matter what type of operation you run, it takes an investment in what you are doing to get results. That investment may be time, money, acquiring knowledge or taking action. It is a huge investment in yourself to take that first step ... and it is often frightening, particularly if it involves something you have never done before. But the mark of a true entrepreneur is the willingness to move through the fear and go for it anyway.

In my experience, those who resist taking action are generally the least successful people in a group. Risk avoiders will forever muddle along in their businesses and never break out into something new and exciting.

Put another way, the willingness to shake things up and take a chance is the difference between being a restaurant operator and being a restaurateur.

A restaurant OPERATOR knows HOW to do it ... and often does it pretty well. The satisfaction for them is in a smooth-running operation with no surprises. Don't rock the boat. If they are still in business ten years from now, they will be doing essentially the same thing they are doing today. However, the odds are against them being here in ten years because if nothing changes, their operations will have become deadly boring ... and you know the world does not need another boring restaurant.

On the other hand, a restaurateur not only knows how to do it, they know what they are doing. They are not afraid to tinker with their formula and they love the challenge of new ideas and approaches. They take calculated risks because "good enough" ... never is. Some of their ideas will work and some won't but their operations are never boring. Restaurateurs are the ones most likely to be in business ten years from now because they will have evolved with their changing markets. Their operations will likely look markedly different in the future from what they look like today.

Personally, I think it is riskier NOT to change than to take a chance ... but that is just me. My question to you today is where do you fall on the risk-taking scale? Are you willing to take a few risks and take responsibility for your own future? Will you try something different? Learn something different? Encourage some experimentation and not be afraid of failing? Will you support your staff in making well-intentioned mistakes? Will you be here ten years from now ... and what will your operation look like then?

The Universe rewards action. Take some.

Food Art
In China they carve watermelons instead of pumpkins. I think you will agree that this is some fancy artwork!

On the link below you will find over 30 photos of melon carvings. I pass them along to give you and your crew an idea of what can be done with a lot of practice ... and, I suspect, a lot of time. Hopefully it will inspire you to raise your standards of presentation.

Take a look at what is possible.

Burning Down the House
I have been telling you about an unnerving new book called "How to Burn Down the House" -- essentially a manual for waiters and bartenders that details how to efficiently rip off their bosses.

As you might imagine, the demand was strong. My initial stock sold out the first day I made the offer, so I ordered a second case of the books. By the time that arrived, I had orders for all of them ... plus about two dozen more.

A third case is in transit as we speak ... but I am keeping close track of the pending orders. When they equal the number of books in the case, I will take down the link and you will have to search this book out on your own.

Some readers were outraged that the book was published in the first place. That is freedom of speech and while you may not like the topic, wouldn't you rather know what information is out there than to be clueless about it? Better that it be documented so you can evaluate your control systems.

I am offering these books only to my subscribers. It is not listed on my website. As I write this, I have about 40 copies to go. If you would like a copy of this dangerous publication (12.95 plus postage), get it while my supply holds out. Just follow the link below.

PS: I will be doing a Management Insight Series interview with the authors of this book in the next few days. MIS and Gold Group subscribers will receive it next month.

Get this book before your staff does!

The January Survey
This is the last few days for the January survey. The question on the table is about your biggest concern for the new year and what you plan to do about it. The last day to add your comments is Monday. Next week I will summarize the results and post a new topic.

Participate in the January survey.

Super Summit 2005
Don't spend more than necessary to attend the Super Summit.

The difference between completing your online application questionnaire before Monday and after Monday is $100 -- not the end of the world, certainly, but why not save a few bucks if you can?

You can start the process just to learn more about the program and how it might work for you and your company. We will not let you make a final decision on whether to attend until after you have talked with us on the phone, an invitation has been extended, and you have the full story on tuition, lodging and other relevant items.

I promise that this program is very different from anything you have ever attended. We are not teaching content, but rather introducing some principles which will lead to personal insights -- those "Aha" moments that result in lasting changes. This "inside out" process results in a shift of understanding of how people and organizations function ... and that will make all the difference.

To create your own "Effortless Organization" you must take action. If you have been considering the Super Summit, I urge you to complete the questionnaire and at least start the process. It can save you $100 to apply before midnight on Monday.

Get the whole story on the Super Summit.

The Perpetual Question
What did you learn from your staff today?

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