I remember years ago talking to a friend in Buffalo who had just opened a phenomenal record store (some may remember records – those vinyl discs that gave us a world of music, along with scratches and pops).  The store was truly amazing.  As I walked around it was clear that he offered nearly anything and everything that was in circulation from R and B to Rock, from Country to Classical, and from Jazz to Sound Effects.

So, I asked him the obvious question:  “why would you stock so many records when in reality much of this music will never be sold.”  His answer still resounds as the driving force in what ever I choose to do: “my father always said, that anything worth doing is worth doing well.”

Applying this same philosophy to food, I find that all too often this mantra is not present in the minds and actions of some chefs, cooks and restaurateurs.  If this can become your filter, the end result would be a customer experience that would paint a much improved picture in the minds of many.

The question is: “do you use such a filter”?  Do you take extra care in the following areas:

[] making sure that you restaurant is spotless

[] making sure that you know the source of the foods that you buy and carefully inspect all raw materials through the filter of quality

[] Do you take care of the equipment that you use making sure that your employees know how to use it and care for it?

[] Do you religiously follow proper cooking methods in building your menu items?

[] Do you look at the plate as your canvas and take the opportunity to paint a beautiful picture, each and every time?

[] Do you or someone else inspect every plate before it leaves the kitchen?

[] Are your cooks trained to taste-season-and taste again (credit to Chef Michel LeBorgne)?

[] Do you care for every food item on the menu to insure that it reflects your food philosophy?

[] Do you instill the pride in uniform and pride in profession with every employee who works for you?

[] Do you treat everyone with respect as you would like to be treated yourself?

Think about the experience that customers and employees would have if more food “professionals” followed my friend’s simple philosophy: “anything worth doing is worth doing well”.

Make a poster in your restaurant with this mantra and begin to practice what separates the great from the average.