The grass is always greener on the other side...Not!

So many times, I believe, we tend to think 'they' got it right or 'they' are doing it correct, ect. ect. Well, nothing wrong with being open to
new ideas, suggestions and all. Sometimes we look so hard outwards that
we can't see the nose on our own faces. Where am I going with this?
This where: You want a good operation, then you run a good operation.
Simple. Done. Don't make it too hard. No amounts of books, logs, records, files, cross indexes, software, and rabbits out of the hat are going to
replace skilled managed leadership. All of these tools are just that, tools to assist one in the effective managing of an establishment. Make no doubt about that. I have worked in many companies. One such was so anal retentive to have a book policy on every thing dreamable in the food business. These books literally costs hundreds of thousands to maintain, distribute, update, and eventually have go to wasted, yellowed trash.

And almost always they were headed up by people who had no idea about the food business. Now I believe firmly in established standards, procedures and all else to format a successful concept. There is a happy harmony between fly on the hip management and training, literature doctrine. Both work together. So now what we see in modern successful food establishments is not the clutter of needless paper work but the collaboration of operational programs. Food Safety program, Work Safety program, New hire training program, food cost analysis, food specifications, menu design and concept, product branding and standarization, ect. ect. These are most concrete, tangible training
tools than philosophical garbage. I had a boss who once said, "Paperwork is something you do when you're not making money". Think about it.

So we define the Mission Statement, Business Statement and the main objective of our very existence. We then write, train and work everything into this.