The Character of your restaurant:

Mary Ellen and I walked into my favorite breakfast joint the other day and I felt the energy in the space was different. The owner greeted us with his usual smile and escorted us to our table. The physical space was the same, the owner was same, the menu was the same and the morning coffee was the same, what was different? The servers, some were faces I recognized others were new. It occurred to me that the servers more than anything else you as a restaurateur can influence affects your customers relationship to the restaurant.

I have posted discussions about the competitive advantages of your people, however this is different. I am talking about design today. The people in your restaurant are part of your design. How they work together, how they mesh with each other and how they compliment each other affects how people feel about the dining experience.

Fading slice of Americana:

Peter Berger’s NY Times article highlights the fading of the Greek Diner as a mainstay in the American culinary experience.

“…like many others in the business, foresees the end of a chapter in American restaurant history — the ownership of a large share of diners by Greek immigrants. The son and daughter he put through college have become Wall Street traders and are not interested in the long workdays and hurried vacations his job entails. Meanwhile, the immigration pipeline from Greece that peaked between the 1950s and 1970 has dried up as Greece has prospered. Mr. Karkambasis’ current staff of 23 hails mostly from South America.

All that is not to mention what Peter Makrias, publisher-editor of a magazine for the Greek-American food industry, says are the two most insidious forces wiping such diners off the map — the banks and chain drugstores that are buying up those enviable roadside locations and the competition from franchise restaurants.”

As ubiquitous as the corner tap in a bygone era, Greek Diners provided a sense of community, a meeting place where the owner knew everyone who walked in. Greek Diners specialized in creating customer advocacy long before the practice had a name.

Tattoos’

James Challenger’s article “Tattoos’ are here to stay, embrace them or risk talent drain” poses a very relevant question about body art.

“Employers faced with labor shortages will have to welcome the growing number of tattooed candidates with open arms.” … “why let some body art get in the way of hiring the best qualified candidate? A growing number of employers recognize the benefits of diversity in all its forms and are embracing the unique attributes that make people stand out from the crowd.”

Talented, energetic, customer maniacs with tattoos’ want to work for your restaurant. Will you welcome them with open arms or risk them taking their talent to your competitors?

Catering Anyone?

The Arizona Republic’s Karen Fernau and Susan Felt article “Catering to Newbies” highlights a growing trend toward catered functions at home.

”Catering is decidedly mainstream. Today, record numbers of Americans are hiring others to do their cooking, from grocery-store deli managers to chefs at four-star restaurants.

"Catering has gone from being affordable only to the elite to a practical service for anybody and everybody," said Bonnie Fedchock, executive director of the National Association of Catering Executives in Maryland.”

Times are changing, not long ago no one thought about hosting a dinner party, holiday gathering or a backyard BBQ and having all the fixins catered. Now you will receive strange glances if you slave in the kitchen all day preparing for the party. Clearly there is an opportunity for an enterprising restaurateur.

Catering Anyone?

City Anchors:

CEO for Cities blog post “The Bookstore as a Community Center” emphasizes the role of restaurants in community development.

“Distinctive retail shops and restaurants, particularly those that function as community gathering places, are now important amenities for cities. Cities need to learn to value these amenities (all stores are not created equal) and act accordingly.”

Real Estate development and restaurants need each other desperately. Cities to attract the creative class need to be areas where both can flourish.

Restaurants have always been City Anchors!

Demographic Labor Challenge:

Augmenting the immigration challenge of the previous post, the demographic shift of baby boomers retiring stands to disrupt labor patterns even more. Some boomers have already taken early retirement, however the first of the baby boomers will reach 62 next year, so it begins in earnest and will continue for several years. The pool of available workers in the restaurant will be smaller. Also impacted will be the amount of workers that provide support services to restaurants. (i.e. there will be less plumbers, electricians, delivery drivers, bakers etc.). Interestingly this shift will impact the immigration debate discussed earlier because immigration is a readily available solution.

These demographic factors will affect how you are able to receive, prepare and deliver products and services to your guest. Restaurateurs who innovate around these factors will prosper. In a future post I will discuss how the demographic shifts will impact your guest as their dining patterns change as a result of retirements.

Restaurateurs already beset with daily challenges, now they face the looming Demographic Labor Challenge!