Old School Managing by Wondering Around

Do you act like your name is on the front of the building?

Living in Park City Utah for the past 33 years I have enjoyed dining at a local restaurant called Adolph’s, a Swiss style restaurant founded by its Chef, Adolph Imboden.  It was the place you always bumped into someone you knew and occasionally you might find a celebrity from ski racing or entertainment hanging out there especially during the Sundance Film Festival. Sadly, Adolph just announced he is closing his restaurant at the end of this month over a lease dispute. 

I just heard an interview with Adolph on the local public radio station, KPCW.  He detailed what it has been like to be in the restaurant business for 47 years in this used-to-be smallish ski town.  After I heard this I did a search and found that over 60% of restaurants started don’t make it to the three-year mark.  So, his longevity is completely stunning.  I listened for the secret in the interview and heard some gems.

With his name on the restaurant and being the head chef, he had the mission to be on the front lines with his staff actually preparing meals, overseeing recipe creations and mixing up a batch of his totally amazing salad dressing.  (I would just about give anything for this recipe).  He then roamed the floor talking to customers and all the while keeping an eye on the kitchen.  They rolled out a high quantity of food and it always felt like a small-town friendly restaurant that prepared a meal that was customized to you. 

My takeaway is that while someone else’s name may be on the door where you work, there’s nothing preventing you from managing in a way where we stay in touch with all aspects of the business from research and production to consumption. That way you can be sure to affect the process wherever and whenever it's needed. When Adolph roams the floor and sees smiling faces it has to be a great sense of satisfaction knowing he has a team that has been pleasing generations of people in Park City for 47 years.

If your name was on the door, what would you do differently?