FIRST SIP ®
A Th eoretically Perfect Day at Your Restaurant
P
aul Bridle was one of the most inspiring speakers at the Cheers' recent Beverage Conference. I have historically found
many motivational speakers to be off their game because they fail to tie their concepts concretely into our business. Bridle did a brilliant job of presenting new ways of evaluating business and connected them back to how important they are for us in the restaurant industry. Th ree of the examples he gave about rethinking
approaches to restaurants were stunningly thought-provoking and applicable, in my mind. Th e Zimbabwe-born Bridle used a South African restaurateur as an example of a smart and savvy operator. Th e restaurateur, when interviewing for new hires, would always ask the candidates where they envisioned being in a couple of years. It was a way of getting to know them and seeing if they were ambitious. Th e restaurateur's response to their goals—whether they wanted to be a manager or a chef—was "we can make that happen." Providing trust and autonomy to employees, according to Bridle, is an essential element for allowing them to succeed. Another tool the same South African operator used to help develop confi dence in
his employees was asking them what their perfect day in his restaurant would be like. Understanding what your staff prioritizes—and why—is key to helping them grow and succeed, according to Bridle. It is rare that someone in our business illuminates how many diff erent types of days we can experience, and why aspects of them suit us so well. Th e third example he shared was two experiences he had at diff erent hotels. He went to
a fancy hotel in Dubai where he was greeted by a beautifully dressed receptionist who told him about every luxury facet of the property. Th e one thing Bridle continued to ask for was an iron to press his clothes. Th e receptionist, totally not focused on his needs, continued to wax poetic about the hotel's other amenities. Upon arrival at a small hotel in rural Wisconsin he was welcomed by a woman wearing
ostensibly her day's lunch on her shirt. Instead of telling Bridle about her property, she immediately focused on his needs by asking him about the purpose of his visit. When he said a good night's sleep was a priority, she moved him to a less glamorous but quieter room. He was pleased to fi nd the ironing board was part of the deal. Sometimes it is all about rethinking your priorities. I welcome your feedback about this this.
Cheers!
Liza B. Zimmerman Editor-in-Chief
6 | MARCH 2012
March 2012 Vol. 23 No. 2
Executive Vice President, Group Publisher Charles Forman Tel (845) 426-6072
cforman@m2media360.com Editor-in-Chief
Liza B. Zimmerman Tel (415) 994-0130
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Contributing Editors
Tony Abou-Ganim, Sandy Block, Richard Brandes, Michael Granberry,
Michelle Paolillo Lockett,
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