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Tag Archives: leadership

OUR DAILY BREATH: LESSONS IN LEADERSHIP

27 Friday Mar 2020

Posted by harvestamericacues.com in Uncategorized

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chefs, cooks, leadership, restaurants

chef

There has never been a more important time for leadership – not the job title – the act of leadership and the positive actions of those who rise to the occasion. It is human nature for the vast majority of people to look to a person or persons to show the way, to set the tone, to be honest and to give hope through action. Each day brings more grave predictions for what is to come and in the midst of this we receive mixed messages from those who either hold the title of leader or exhibit leadership qualities through their actions. Whom do we trust – whom should we listen to and follow?

There are people who selflessly step up and do what they believe is right, even in the absence of real leadership. Those doctors, nurses, healthcare staff members, first responders, firefighters and police, utility workers, and yes – grocery store employees who respond to their designation as “essential workers” – and put themselves in harms way to help others. At the same time – they crave leadership direction. A few governors are doing the right thing and filling the leadership void with frank, honest, organized, and consistent messages and we clamor to listen to them as we do those epidemiologists and virologists who have the historical credibility to tell it like it is, but we still feel a bit lost and confused as overall consistent leadership lags behind the curve.

Restaurant workers are typically people who rise to the occasion and respond to a need. Whenever there is a crisis – food service workers and restaurant owners start the conversation with: “What can we do?” This willingness is our nature, this is hospitality during crisis – it happens with hurricanes, tornadoes, earthquakes, fires, and floods – we can count on it. When people in crisis need to be fed – the restaurant industry responds without giving thought to the cost or even the danger – this is what we do.

We are in a crisis situation that could never have been imagined. It is a crisis that impacts everyone throughout the world. Everything else has disappeared from the world dialogue. We no longer talk about differences between world leaders, oil prices, pockets of terrorism, the pending presidential election, or other “breaking news” scenarios that filled the news cycle just a few weeks ago. Today we are unified in our common fear of an invisible enemy that threatens human survival, world economies, and the stability of governments. This is our common mission – to survive and defeat this invisible enemy.

When we see giants of leadership rise up, we breathe deeper, and even foster a smile knowing that someone is showing us the way. Who would predict that a chef, a vacuum cleaner manufacturer, a computer geek and philanthropist, and even average Americans with sewing machines would become the leaders that we need. Each one of us, especially those who have positions of authority can step up and fill the leadership void. This is a call to arms – a call to those who can take on the role that they should. Business owners, chefs, social media managers, writers, musicians, and others with a voice can be the strength that America and the world need right now.

Tell the truth; help people to understand their role, give opportunities for the average person to make a difference, unify, communicate effectively, and set the example for others to follow. Sometimes leaders rise out of necessity – they may not be appointed, elected, or hired to take on this role – they just know that it is what is required.

Here are a few that give me hope:

andres

Jose Andres – chef extraordinaire and exemplary humanitarian:

https://time.com/collection/apart-not-alone/5809169/jose-andres-coronavirus-food/

dyson

James Dyson – inventor and vacuum cleaner designer:

https://www.cnn.com/2020/03/26/tech/dyson-ventilators-coronavirus/index.html

gates

Bill and Melinda Gates – one of the original computer geeks/entrepreneurs and incredible humanitarian:

https://www.forbes.com/sites/tracywang/2020/02/05/billionaire-philanthropist-bill-gates-announces-100-million-commitment-to-fight-coronavirus-global-health-crisis/#4a6977a020be

Certainly we need sufficient personal protective equipment for our healthcare workers, more hospital beds, additional doctors and nurses, ventilators, and a population willing to isolate themselves to reduce the spread, but at the top of the list is a dire need for real leadership in all areas to coordinate and drive this effort, to set the example and tell the truth, to bring us all together and make it clear what we can all do to help. It might very well be that the most important thing we can do is to stay put and flatten the curve of infection.

PLAN BETTER – TRAIN HARDER

Look to those in leadership roles- step up if you can -do your part

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

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CHEFS- ELEVEN STEPS TO GREATNESS

14 Saturday Sep 2019

Posted by harvestamericacues.com in Uncategorized

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cooks, great chefs, leadership, restaurants

mick and joe

There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends. These are people who everyday exemplify what it means to be great at what they do. Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. Greatness must be earned every day and to warrant this distinction it must become part of a persons DNA.

I certainly don’t profess to have the magic key that unlocks the door to greatness, but I have observed the following steps that are common among all of those individuals whom I perceive to be great at their craft. I can guarantee that if you add these steps to your daily method of operation you will experience remarkable results.

3

  1. LEARN SOMETHING NEW EVERY DAY

There is so much to learn about food, service, operating a business, people and traditions, and leadership. If we let a day go by without adding some bit of information, new process, or insight on what makes people tick – then we miss an opportunity to improve.

  1. TEACH SOMETHING NEW EVERY DAY

As a chef, you have the opportunity and I would promote – the responsibility to pass on what we know and guide others through the process of learning and growing. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. Don’t allow a day to pass by without exercising your responsibility as a teacher.

  1. HAVE A PLAN

Know what you intend to accomplish each day, write it down, review it frequently, share the plan with others, and measure your success every day. Don’t allow the day to simply be a surprise – strategize and set a course.

Painted in Waterlogue

  1. NEVER SUCCUMB TO MEDIOCRITY

Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait! Your standards define who you are, how the business will be perceived, and the level of respect that your staff will have for you. Greatness involves perseverance and loyalty to your stakes in the ground.

  1. COMMUNICATE

The best leaders shine as great communicators. Work on this – improve your communication skills that include vocabulary, confidence with public speaking, writing memos and proposals, spelling, the tone of your communications, well thought –out statements, critique, and even your body language. Your employees, peers, and guests are always watching and learning to anticipate how you will communicate.

  1. RESPECT

Never confuse respect for a sign of weakness – it is the greatest sign of strength. Respect your vendors and they will take care of you, respect your ingredients and farmers will show their gratitude and your employees will follow suit, respect all employees as people even though you may need to point out their mistakes and shortcomings, respect those whom you work for and demonstrate your understanding of how difficult their job is, and respect the guest even when their requests may create some angst in the kitchen. Respect is a sign of greatness.

IMG_0731

  1. MOVE THE BAR

However successful your operation may be, however happy your guests may be with the product that comes from your kitchen, and however perfect a service might unfold – it can always be better. Great chefs are always reminding their stakeholders about this and leading them in the direction of excellence.

  1. LOOK IN A MIRROR

Every morning, look in a mirror and ask: “Am I ready, do I have direction, do I like what I see?” At the end of every day, look in a mirror and ask: “Did we exceed expectations, did we stick to the plan, did I learn something new, did I help someone else improve, and did I show proper respect to all involved in today’s work?” Great chefs ask those questions and always intend to answer: “Yes – I like what I see.”

  1. CATCH PEOPLE DOING SOMETHING RIGHT

It is so easy to point to problems and mistakes. It is so common to find managers looking for opportunities to recognize others shortcomings. It is much easier to invest the time in finding people doing something right – no matter how small the task. What does it really take to give a thumbs up, pat someone on the back, say: “nice work”, or even a smile and “thanks”? The power of catching someone doing something right and giving them recognition for this is limitless. Pointing out mistakes after a complement is even a great way to bring home the importance of improvement: “Jack, I am always impressed at the organization of your station and the quality of your mise, we do, however, need to work a bit more on building your palate when adjusting seasoning. I’ll spend some time with you this week on refining that palate of yours. Thanks for doing great work.”

  1. TAKE CARE OF YOURSELF

If your physical or mental health is challenged, then you will never be able to function at peak efficiency as a chef. Every person needs balance and personal care. Eat right, get plenty of sleep, find a stress reliever, take a day off every week, visit your doctor, and delegate some of your work through training and trust building. Great chefs take care of themselves.

chuck and mickey

  1. BE THE KIND OF PERSON YOU WOULD WANT TO WORK FOR

In the end, treat others the way that you would have them treat you is one of the greatest statements pertaining to how you conduct yourself as a leader. Have empathy, speak as a professional, critique and don’t criticize, complement when you can, support and train, and show respect. This is what you want for yourself – be the example of this to others.

PLAN BETTER –TRAIN HARDER – BE GREAT

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericaventures.com

www.harvestamericacues.com   BLOG

 

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HOW TO FAIL AS A BUSINESS LEADER

10 Saturday Aug 2013

Tags

business, failure, leadership, Machiavellian, success

It occurred to me this morning that my blog posts are always directed at ways to enjoy success. In fairness to the other side, I thought that I would outline the quick and easy steps that lead to business failure. After all, I want to be an unbiased equal opportunity writer.

HOW TO FAIL AS A BUSINESS LEADER:

1. Ignore all of the signs that point to problems in your business.
2. Make sure that you make most of the important decisions in a vacuum.
3. Hire great people, give them lots of responsibility but avoid empowering them with the authority to make change.
4. When your management team is starting to make progress, re-arrange the organizational chart and shuffle people around. Divide and conquer worked for early Nomadic tribes, why not in your business?
5. Take those same great people and through a process of slow and painful steps, give them every possible reason to leave.
6. At all costs, avoid developing delineated job descriptions. Let people figure it out for themselves.
7. Jerk your vendors around through delayed payments and avoid communicating with them at all costs. Maybe they will just go away.
8. Believe in yourself and avoid watching your competition. You have the right formula so why even monitor what they do.
9. Trust no one, especially those who organizationally are closest to you.
10. Read everything you can about Machiavellian style management.
11. If your product or service worked in the past, do not change it even if the environment that you operate in has changed.
12. Don’t advertise whether it be through traditional print medium or social media. Advertising is really a waste of money.
13. Keep doing the same things but always expect better results.

For those who own, operate or work in restaurants, I am sure you have experienced working for or with individuals who follow these steps with reckless abandon. There is little doubt that the owner/leader will eventually reach their pre-determiend goal: failure.

If, however, you would prefer to succeed, then post these thirteen steps on your office door and do just the opposite.

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