Friday, December 31, 2010


What Makes You An Expert?

Just because you made some piece of software doesn't make you an expert. Just because you can ride your mountain bike over those rocks doesn't mean you're a professional. Just because you can huck those cliffs on your skis won't make you the next Lindsey Vonn. Just because you spoke at a conference doesn't make you the master of the universe. Just because you blog doesn't mean you're a good writer.

So what makes an expert? Not sure there is a good one, but I saw this quote by American writer Denis Waitly and thought it the closest we'll ever get: Never become so much of an expert that you stop gaining experience. View life as a continuous learning experience.

Tuesday, December 21, 2010

In Good Faith... Is A Good Sale

When negotiating, the trick is to show some negotiation quality/capability. The only sale worth making is when the other party also bends... The trick is knowing when one party is not negotiating in good faith. The best practice is calling them out when they do.

Monday, December 20, 2010

DH Bike vs Motocross Enduro

Friday, December 17, 2010

What Is Your Company Actually Doing?

I've found lately that the "we are simple" mantra really isn't followed that well. Companies pretend simple, but actually complicate. Speaking to a friend of mine, I asked what his company actually did? His answer started with the proverbial "WE ARE SIMPLE" and then went on for 10 minutes explaining what they actually provide to users and customers. In the end, I didn't get it and, clearly, neither did he.

Thursday, December 16, 2010

Innovating On Ideas, Is Innovation

A friend of mine once told me that creative entrepreneurship initiates by "adding to" another person's idea. The world is a continuum of one person taking an idea - changing it to help/earn from an addressable market/brand/community and benefiting.

Wednesday, December 15, 2010

Great Post On Top 10 Ideas For Restaurant Owners

From the WHENTOMANAGE.COM Restaurant Biz Blog: The Holidays are fast approaching and tis the season for being a busy restaurant owner! From catering Holiday parties to last minute 20-seat family dine-in parties with noisy kids, as restauranteurs we see it all, and with a smile, welcome it! But that doesn't mean we can't be prepared for the inevitable disaster bound to be waiting each day. With a few simple preparations, as owners, we can be prepared for the worst and the best of the Holidays! At WhenToManage, we compiled some of the best ideas we've heard/see/witnessed and created a list that might be nice, and not naughty! 

  1. Create a Holiday drink. It is time to get creative with your drink menu and the time to do it is now. Check out this great list of ideas
  2. Get creatively festive with your music. Believe it or not, people want to hear Holiday music, but that doesn't mean you have to play the same old stuff as everyone else. Here is a great list of the top 100 songs from
  3. Create a worldly sensation with tastes from other countries. Here we found some traditional Austrian Holiday recipes that might entice your guests! 
  4. Get on Groupon! Many times it takes having instant access to savings and let's face it this year a deal is on everyone's mind. 
  5. Remind people about your business with a Holiday greeting. Many times families are in a rush just to get through the week and your restaurant might be just what they need to slow "it" down and relax; that's what the Holidays are all about, right!? Here's a cool iPhone app that allows you to send post cards in just a few clicks. 
  6. Donate time or food to a local charity. So many restaurants are helping out; have you found a charity that might benefit from your good deeds? Charity not only helps the needy it also lets your staff participate as stewards of the community! 
  7. Track, measure and report. The Holidays are a great time to set up systems to let you know what is selling and how well. Don't slack as you can learn a lot by measuring what items are moving out the door on a daily basis. Once you know what is moving, try advertising this item or running a promotion. 
  8. Get ahead of your labor scheduling, and GO WEB BASED! No this isn't a promotion... Web-based labor scheduling is a must have. Imagine a big party comes in, you just post and notify and your staff shows up. You'll want this to organize on the fly. 
  9. Send out an Evite. If you are having a special event, send an Evite and know in advance who is coming, don't wait until the last minute. 
  10. HAVE FUN! Mostly, if you are relaxed and having fun then your staff will see that and be relaxed. According to research from University of California, Irvine, short-term stress causes memory loss. You'll want to do everything you can to prevent uncomfortable situations based on stress as your guests will see it all over your Holiday non-cheer. 


Ummm... Need I say anything more about the killer value here! OK, so I'm the prowl for some cool Patagonia items for my special little someone and when I saw this I had to share:

Now through December 22, we are offering free 2-day shipping for orders of $75 or more. Just place your qualifying order and select 2-Day Delivery at checkout. 

Wednesday, December 08, 2010

What Is A Hero?

A hero is an ordinary individual who finds the strength to persevere and endure in spite of overwhelming obstacles.

Christopher Reeve

Thursday, December 02, 2010

Is The Next Wave Of Collaboration In The Restaurant Industry?

To start us off right in this blog post, I've added a great TED video by Clay Shirky. In this prescient 2005 talk, Clay Shirky shows how closed groups and companies will give way to looser networks where small contributors have big roles and fluid cooperation replaces rigid planning.

Now that you've watched this, what's you're take? Here's one... Perhaps restaurants are the next frontier for collaboration? Imagine a restaurant in which the servers to the cooks; the vendors to the guests; the owner to the land owner are all collaborating to improve business operations, and remember it is all about operations! How would you do this? To start, as Shirky points out, communication about information is part of the organization step. In other words, start sharing data immediately. With this in place, a vendor could, perhaps, ask the guests, what menu items they are interested in... And they could inquire by sharing what their favorite restaurants have on their menu and what is selling. Who knows, this could go many directions. My point is that restaurants are naturally collaborative, now the challenge is opening it up! Guess what? I know a company that helps out here...