ELECTRONIC HOUSE CALL - July 1, 2005

As we start into the long Independence Day weekend, it should remind you that the year is half gone already. You might want to make some time this weekend to reflect on how far you have come this year, what you still want to accomplish ... and what you are going to have to do to meet your goals.

I had a great time last week at Bowl Expo in Orlando. Now I always like going to Orlando because it gives me a chance to dine at Le Coq au Vin, one of my favorite restaurants anywhere ... but 90 degrees and thunderstorms is a little too hot and sticky for this boy to deal with!

I would like to welcome a large group of new EHC subscribers from the bowling industry. Foodservice is where you find it and bowling centers are working hard to upgrade the image of their food. It's good to have you with us.

NEW IDEAS FOR OLD WINE
Last week I talked about a mailer I had just received from The Herbfarm Restaurant, a AAA 5-diamond operation in Washington. It urged recipients to bring in the "sacred bottles" of wine that they had been hoarding.

A few of you expressed interest in seeing the complete flyer, so I have scanned a copy for you. Click on the link below to take a look at what I think is a very clever marketing idea.

Click here to take a look at the Herbfarm wine offer.

GOOD GOLLY MISS MOLLY
Molly Hancock is the former COO of Consolidated Restaurants in Seattle and now a sought-after consultant for companies in need of a turnaround. Molly is one of the best operators I know ... and truly one of my favorite people.

When I interviewed her for my Management Insight Series awhile ago, I learned something very interesting about how she became rooted in the hospitality industry ... and there is an important lesson there for all of us.

Molly started with Consolidated as a server while she was majoring in microbiology at the University of Washington. As graduation approached, she mentioned to her GM that she had resumes out and had listed him as a reference.

He told her that she had a natural talent and passion for the restaurant biz. "Why not consider making a career in our industry?" he asked. She said that the idea had never occurred to her! But she thought it over ... and the rest is history!

My question is: how many talented people have you allowed to slip away simply because you failed to suggest that this is a "real job" that they could be really good at? It is something to ponder.

THE JUNE SURVEY ... ANS A DEAL!
The world does not need one more place to eat. If you want to be successful, you have to stand out in the minds of your guests.

This month's survey asks about what you are doing to create a WOW in your restaurant. This is generating some great ideas. If you don't have any ideas from your own operation (shame on you -- we had 100 of them in the Year of the Guest series alone!), then tell me about the coolest idea you have seen in someone else's place!

As the month officially ended, we had 100 responses to the June survey, a nice recovery after a relatively slow start.

Everyone who contributed to the survey will get a compilation of all ideas submitted -- truly a treasure trove of great sales-building ideas -- and one that I can't imagine anyone would want to miss out on.

So just in case you have not shared a gem or two for the common good, I will keep the survey open until Monday. If you contribute something to the project before then, you will be on the list for the compilation.

Click here to add your thoughts to the June survey.

THE PERPETUAL QUESTION
What did you learn from your staff today?

My Executive Chef and I went to the NRA show in Chicago. We were sitting in the hotel bar Saturday I think, and he has been doing the reading and listening for the [June session of the Super] Summit. He looks at me and says, "That stuff in New Orleans is working. I can't tell you exactly what it is but you (meaning me) are different and it's a good different."

I know I am different now, Things are just more clear and I realize I do not have to have all the answers, I just have realize a good answer when I hear one. -- Paul Thornton, Washington Square Group, Huntsville, AL

My perpetual question is really a lot deeper -- and a lot more important -- than it may sound.

Like Paul Thornton, attendees at this year's Super Summit learned that improving your listening skills may be the most valuable management talent you can develop. You may see that in a moment of personal insight ... and you may not get it at all. It all depends on how serious you are about finding out what you and your company are really capable of becoming.

What did you learn from your staff today? The most effective managers I know can give a fresh answer to this question every day -- no problem. If you do not have a response readily at hand, what does that say about the quality of your listening?

I will continue to collect your answers to this important question. Just click on the link below and contribute your answer for the common good.

What did YOU learn from YOUR staff today?

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