Gordon Ramsay
Steve, over at Top Shelf Consulting, has been in my RSS Reader for a number of months because of his blogging on the hospitality (specifically ... restaurants) industry. He's got some decent insight about what it takes to make a restaurant run efficiently. Systems. Intuitive, easily repeatable (by anyone with a pulse) systems.As he points out in his header, there is a reason that the chains keep growing and the independents are on the decline. However, at some point, the managers in the chains will strike out on their own, and will likely take the chains' systems with them. I'm guessing that the next 10 years will see an interesting shake up in the restaurant sector.
More to the point, Mr. Gordon Ramsay. Steve has a rant on Gordon, and his show Hells Kitchen, which is on FOX on Monday nights. I will admit that I do TiVo the show, and Steph and I have a good laugh at his antics.
I agree with Steve; I doubt that Gordon runs his kitchens or restaurants at all like he does the show. Nevermind the employee turn over, but imagine the customers! Yelling, cursing, and making jokes about their fake boobs (last weeks show?) is certainly not a good way to keep your customers coming back for more.
Isn't that the driving factor? Customers? You can have staff turnover every few seconds, but if you drive away all of your customers, your business will be finished. So yes, turn over is a major concern in the industry -- but none of the show contestants are leaving. They want a restaurant.
And this particular show's customers are not the people eating the food. The customers are the boob-tube watchers. Ramsay's gotta do what brings the ratings in (docile chefs, and their shows, are on the Food Network in case you were wondering), to make the customers happy.
So, as Gordon might say ... "Bring it on, you cow!"
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