Below is an excerpt of Jon Sooy’s article as published in this month’s Franchising World: Unleashing Marketing Creativity
When working in any business environment, keeping ahead of the competition requires constant innovation and reinvention. In the restaurant world, experimenting, not just with the food, but with systems and concepts is critical, and should be a constant priority. If not, competitors will leave your company wallowing in their dust, looking like last week’s lunch special.
Leveraging your staff’s thoughts can be vitally important, and enjoyable. Rather than the owners and managers taking it upon themselves to rack their brains for ways to stay current, there’s a whole staff in your restaurant, many with long pedigrees in the service industry who are potentially fantastic resources. When the company hired these people, it hired them for a number of reasons, not just their ability to perform the tasks their job requires. Our system conditions people to follow instructions, to color within the lines. Seth Godin, author of Linchpin, calls us a society of factory-workers. I agree with Mr. Godin and abhor this system and challenge others to break the mold. What companies will find is that ignoring their hired talent is no way to get ahead. In fact, by embracing the opposite and empowering the crew to generate ideas, dramatic results can appear.
Read the rest of the article here.
Designer at Large