Every day in the restaurant we are surrounded by chances to throw the long ball….change something about our menu, our service, our décor or ambiance, something that will make an overwhelming impact on the future of our business. Call it a magic pill that will solve our most overwhelming problems or struggles in the operation. It could be a vendor contract that reduces our cost substantially, a lease negotiation that inflates our bottom line quickly, a major piece of equipment that will improve our speed of service or execution, or a new form of technology that will enhance our guest or employee expectations. Sound exciting? You bet!

However, it isn’t the reality of the business. The true reality of our business that produces the best long term result is the “Block and Tackle”. It’s boring I know. I mean let’s face it; we hear so much more about the quarterbacks; three point shooters, and the forward that produces hat tricks over and over. Unless you are a real sports buff, the lineman, guards, and tight ends are the ones who get the least amount of our attention but play the most important fundamental roles.

Restaurants are no different.

Blocking and tackling means a clean restaurant, fully staffed, plenty of great tasting product, and a manager that is working the systems. Just staying ahead of these processes is a full time job of blocking and tackling that produce the most consistent long term results. Ultimately the guest comes to your restaurant to EAT. Yes, eat! They want you to serve them what they want, when they want it, and in an environment that makes them want to come back. They don’t want their food for free because you couldn’t deliver; they just want it served right the first time by a friendly staff.

So let’s remind ourselves what great blocking and tackling looks like…..

- A clean restaurant.

- Plenty of friendly well trained staff that know everything about your product and provide great service.

- Plenty of supplies so that the employees can perform their job flawlessly.

- Great product, served at the right temperature, and prepared the way the guest ordered it.

- A great value not only in price but experience. Value isn’t always about price; it is about the total experience.

- And most importantly, a manager that knows everything above, loves the guest, loves the employees, and loves the systems that make the restaurant work well!

The touchdown always feels great but no one ever won a championship with trick plays and hail marys. They get to the big game with a great team that knows how to block and tackle every play, every game.

Check your systems…if you are struggling in your execution, look there first. Your blocking and tackling probably need drills and practice to win the big game!

Views: 41

Tags: Swingley, basics, block, leadership, procedures, restaurant, systems, tackle, winning


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

Join FohBoh

Comment by Anthony on April 28, 2010 at 6:01pm
Once again awesome insight.....you make it sound so simplistic!!.....oh wait maybe that's because it is supposed to be.....working the systems for some reason seems to be a lost art....the lost map to the treasure chest is right in front of us its just a matter of using it.
Comment by Michael Biesemeyer on April 20, 2010 at 10:58pm
Otherwise known as the 'fundamentals,' what you are describing are the basic service elements that keep a staff functioning.




Social Wine Club for Craft Wineries


Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service