T. R.E. - the Preferred Tool of the Pros

As restaurant managers and owners,
everything we say or do will inevitably bond together to determine our success or failure.

This is the beginning of what I and others have referred to as, T.R.E.
"The Ripple Effect."

This mass of information can best be likened to a smooth stone clenched inside my hand. Now imagine that I purposely tossed into the water. The ripples transcend in every direction, now taking on a new life of their own. So too, the ripples of our actions, and the words we speak, have the potential of reaching out to everyone in our organization.

Of course, the ripples have the force of producing positive as well as negative effects.

Great analogy your thinking, assuredly something you already knew.

Wait one minute. What if you could use this principle to change the way you do business. What if by using this principle, you could lower your food cost by 1% or maybe 2 %, would you be interested?

The key point is, it is important to not only understand it, but to consciously use it. Use the ripple effect as a system, as concrete as a daily inventory or a weekly cleaning chart.

Still sounding a bit too much like theory, let me put the Ripple Effect into a real life situation, to explain how it works and how to use it.

Allow me to set the scene:
I am the general manager of the restaurant.
Over the last two weeks, I noticed that my food cost has been approximately 1% higher than normal.
Sales, cost of goods, and product mix have been relatively consistent during the last 4 weeks.

Now on Wednesday, I observed 2/5# bags of shredded lettuce, which we received on Tuesday, had already turned somewhat brown in color, and were no longer servable.

The logical procedure:
Call the purveyor to receive credit.
Throw the lettuce away.
Place quality lettuce in the serving area.

But wait, is that all?

Not if you want to make a solid and sustaining impact in your cost.

The new procedure I am using, (the ripple effect):
1. Note the deficiency on the daily log (written communication to start the ripple growing).
2. Save the product for inspection with a clear note, not to use, save for credit. (visual communication to expand the circles of the ripple).
3. Call to the supplier, making sure one of your subordinate managers or key employee is listening to my side of the conversation, (verbal communication to further extend the outlying ripples of my plan).

The stone is cast, the ripples are taking on a new life of their own.

These are but a few of the stones I threw into the pond, but I think you get the message.
Do my employees know food cost is important to me?
Are my managers learning from my actions?
Do my vendors understand that I won't accept inferior products?
Will my food cost issues continue?

Casting the right stones will create the ripples that will help you with any part of your business, now and for probably longer than you might imagine.

Join me, and others who are benefiting from the positive vibrations of The Ripple Effect.

reference:
The Ripple Effect: Maximizing the Power of Relationships for Life and Business,
by Steve Harper (Author)

Views: 0

Tags: effect, how-to, management, ripple, tools, training

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Andy Swingley on April 1, 2009 at 7:17pm
Great stuff! Pictures and analogies are the paintings we learn best with and your picture described here applies to so many of the things we need to do everyday. I also know is as The Big Mo.....mentum!
Comment by Steve Szalinski on April 1, 2009 at 7:06am
Nice post Bill!

Way to find the "and then some" to an every day issue. I can't wait to apply the ripple affect to "hospitality."

Steve

Non-Operator
Comment by Mark Frank on March 31, 2009 at 7:02am
Bill,

Excellent points made in your Blog, little things have tremendous impact on any system; operations, management, or otherwise. The impact of a single word on those looking at management for guidance is so powerful. Management need to be reminded they are not above the little things, but rather more accountable for their actions. Yes, you are so right little things really do mean a lot. Thanks for this most recent Blog.

Mark
Comment by Bill Baumgartner on March 30, 2009 at 2:48am
@Leslie - Thank you for your support.
@Mel - I can always count on you.
@Bill - It is always a pleasure. Thanks for following.

Non-Operator
Comment by Bill Campion on March 29, 2009 at 5:40pm
Good stuff Bill thanks for sharing

Non-Operator
Comment by Mel Kleiman on March 29, 2009 at 4:39pm
As you make so clear in your post little things make a big difference.
Comment by Leslie Howard on March 29, 2009 at 4:03pm
Great post and a great reminder!

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service