Harvest America CUES BLOG

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” I’m not sure who sponsored the ad, but it left a profound impression on me over the past 50 years. When we sign our work, we take full responsibility for it. “I did this, this is my work”! Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school? What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Would it make a difference in attention to detail?

The question is theoretical – obviously you are not going to have every employee physically sign their work, but rather consider establishing an environment where everyone does take responsibility and demonstrates pride in what they do. “I did this” is a powerful statement, one that puts the worker on record and boldly encourages them to put their best foot forward. It’s the basic question that everyone should ask themselves and every leader should ask followers: “Is this the best you can do? Is there room to improve? Are you proud to present this to your teammates, manager, or guest?”

What every business hopes for is consistent, perfect execution of a task. Obviously, this lofty goal comes with the caveat: “We can always improve.” It is the carrot that pushes everyone to constantly grow. It is the formula used by athletes, business innovators, musicians, artists, medical professionals, teachers, and nearly every profession known to man – SELF ASSESS – GET TO WORK – GET BETTER – START AGAIN.

I have never understood the quest for mediocrity. Words and phrases like fine, okay, good enough, average, not bad, or we can get by with that, are so disappointing and just plain wrong. Why would anyone seek mediocrity when they have the potential to be great, to do exceptional work, to wow others with the quality of their work? Is it simply because no one holds them accountable, or even worse, that they don’t hold themselves accountable? What if we start with that simple question: “Is this the best you can do”?

Maybe restaurants can start by posting who is responsible on prep sheets, organizational charts, in newsletters, or even on menus. Maybe we need to spend more time recognizing people in simple, let bold ways; ways that allow them to feel significant. Embroidered names on chef coats may seem like a frivolous initiative, but you might be surprised by how good it makes people feel. Remember, a person’s name is the most important statement of their value. Make it important to your organization as well. Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. Maybe, quality can’t be anonymous – it needs public awareness. Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”.

Why not list your employees on the menu or on your website and their role in the organization. Why not highlight them on your social media pages or in your restaurant blog. Invest in their excellence and they just might invest more in yours.

Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Assign cooks the responsibility to design menu features and then celebrate their work. Recognize service staff who go above and beyond for guest satisfaction and reward them with gift certificates, a bottle of great wine, dinner for two, or a simple shout out at your meetings. Mediocrity doesn’t happen on its own – it is fed, nurtured, or simply allowed to occur. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”.

 Encourage your employees to sign their work with pride by giving them the tools and support to sign it properly. Make excellence the rule and send mediocrity out the back door.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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