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 EHC #538
 Insights for the Professionally Curious
May 23, 2008 
Good Morning!

The job is never done until you complete the paperwork ... so I am pleased to report that I have finished all the entries in my China Trip Report, updated several of the daily diaries and added a recap of the peculiarities of life in China. I think it makes for pretty good reading, but I am not exactly objective. I mention all this because I will take down the direct link (on the left here) next week. If you have some time, check it out ... at least the recap.

Here in the US we are heading into the long Memorial Day weekend, often thought of as the official beginning of the summer season. I urge you to take some time off, enjoy the weekend and let the world turn without you for a day or two. Give a gift to those most important to you -- the gift of your time and presence. If you live elsewhere, please feel free to enjoy our holiday the same  way ... and tell your crew that I ordered you to do it!

Bill Marvin
The Restaurant Doctor


PS: This is a holiday weekend and you have better things to do ... so I tried to keep this short(er) today.

Start to Notice
Thoughts for a Holiday Weekend

I realize that I often take the industry to task regarding lapses and missed opportunities. I will continue to do that ... but I also want to acknowledge -- and I encourage you to acknowledge -- the incredible spirit that drives our industry and the wonderful people who comprise it.

This includes you and your staff! In the midst of gearing up for the summer or wrestling with labor issues or any of the hundreds of other projects that you face, take a second to appreciate how far you have come and the purity of your intent.

Acknowledge the heroism that it takes to show up every day and deliver the gift of hospitality to a public who so badly needs it and who too often does not show their appreciation of the difference we can make in their lives.

Acknowledge the innocence that led to your mistakes, clean up the mess and move on.

Take a second to appreciate your staff. Even at their worst, they are doing the best they can in the moment. There will always be work to do but you don't have to be bad to get better! Start to notice and show your appreciation for the contribution they make.

We are blessed to be in the most wonderful industry in the world. Don't miss the wonder of it!

The May Survey
The Greening of the Industry

There is a lot of press lately on environmental topics -- renewable energy, recycling, sustainable agriculture, carbon footprints, energy conservation and so it goes.

Companies that have embraced "green" practices are getting increased press coverage -- and perhaps increased guest support -- because of it.

This month we look at the greening of the restaurant industry and what, if anything, you are doing to become part of it.

As usual, I will send copies of the survey results to everyone who participates. In the meantime, you can download copies of all past EHC surveys -- including the massive WOW Ideas collections.

Click here to add your thoughts to this month's survey.
Here's What You're Passing Up To Save 75 Cents!
In This Week's EHC Special Edition ...
  • What If? - the "impossible" project I am taking on and how it will transform the hospitality business
  • Where The Heart Is - why "the heart of the house" is not in the kitchen
  • Special Offers on management resources and services.
Solve the problem of what to talk about in your next staff meeting. Upgrade to the EHC Special Edition and get it all!

Copyright ©2008 William Marvin. All rights reserved.

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