Mark Zuckerberg can teach you something about food, but it’s not social media.
Last week I was served one of the laziest, most un-inspiring dishes i’ve had the pleasure of shaking my head at. Described on the menu as a “superfood salad” it came to the table as 4 bland ingredients separated in quadrants and topped with a poached egg.
Many faced with being served a dish or product that promised plenty and delivered nothing may sigh and never return.
I always look for the owner.
Are they stressed? Are they tired? Are they happy? Are they there at all?
Are they shuffling paper? Are they disorganised? Are they working?
What in Gods name has consumed F&B owners so much that they have forgotten to innovate and create?
“I’m certain they didn’t go into the food and beverage industry to produce sh#t food.”
Mark Zuckerberg and his wardrobe post on Facebook may provide the answer.
According to the Zuck, dressing in the same way every day allows him to focus his energy on more important decisions at work.
So what’s holding you and your food businesses back from innovation?
If its book-keeping, rostering, ordering, staffing, costing, pricing ANYTHING REMOTELY ADMINISTRATIVE then i’ll remind you the words of Peter Drucker written more than 30 years ago
“Because the purpose of business is to create a customer, the business enterprise has two–and only two–basic functions: marketing and innovation……all the rest are costs”
Marketing and innovation are too important for the business owner to delegate…. but all other functions are fair game.
Tim Ferris, author of “the 4 hour Work Week” approaches offloading tasks with the motto “Eliminate, Automate, Delegate”.
If you’re not getting the reviews and results you went into the F&B for, start by looking at whats holding you back…eliminate, automate, delegate then get back to creating exceptional food.
For a list of items you can eliminate, automate and delegate download our cheatsheet!