Good Leadership is Like Creating a Great Bouillibase

• Get a sense of what you are trying to create
• Take Stock of what you have in the kitchen
• What are the KEY ingredients
• It's not soup until the key ingredients are in it.,
• Know when to ask for help, earn respect by listening, others have good ideas.
• Don't create the "Black Hole" of taste (Overbearing flavors)
• Know when enough garlic is enough....
• Facilitate others in deciding when enough is enough
• Know the difference between the process of creating great soup and the content of the soup. Also where you can add value.....
• Push the "Gastric" envelope

• - Hot or bland
• - Spicy versus yucky

• Don't be afraid to experiment, The garbage disposal is just a step away, so learn from your experiment...
• If you are always trying to create the perfect soup----Your guests will starve
• Nourish your guests
• The recipe changes with the season---adapt---You can't always get the same ingredients in winter.
• Don't try to make Boston Clam Chowder in Bodega
• Find out what the customer likes
• Check their plate after dinner
• What do you do when your guests don't like their dinner?
• Work with your suppliers

• Grow our carrots so they are like this.....
• Let's work together, it's good for both of us

• Define what partnership look like for customers and suppliers
• It's the relationship stupid!
• Don't forget the dishwasher impacts your customer's experience

• Don't let the wine glass smell like soap.

• Who needs to understand their role in meeting customer expectations
  • How do they Know...
• Why does a busy kitchen look like a ballet?
• Discuss you values, What does our "restaurant stand for?"
• Critique your performance
• Train your restaurant staff
  • The Baker
  • The Somalier
  • The host/hostess
  • - etc.
  • to enhance the dinning experience (Your goal?)

The Magic you add as a leader is getting the:

All to merge in a delightful and seamless manner.

• Harness and tap into peoples passion.
• Nourish each other.
• Set standards of performance
• How do you know when you are successful --find out.
• Do people use their frequent dinner card?

• They are either cheap or really like your food....

• Have the kitchen staff meet and talk with the customers
  • So the staff knows why the scallions have to be chopped just so.....
  • The details make the difference
• The leader has stewardship for the culture---but everyone owns it...
• Does the customer care if you __________________(fill in the blank)
  • This is a test for does it add value.
  • External and internal customer/partners
  • Keep the balance
• Let the baker know that "Doing his own thing" doesn't mean he won't get feedback
• What makes a self organizing system?
  • Trust that humans will collectively come out with the right answer.
  • Feedback
  • Shared Model
  • Knowing the shared reference points
  • The leader attends to all of the above....
• Good chef gets rid of the bad produce....