Are You Passionate In Your Work?
There are several men and women, particularly in the restaurant industry, that think that success and excellence are the same thing. I will be here to inform you, they are not. Excellence is something that is dependable and lasting and largely within a person's control founded on the choices they create. In contrast, success is beyond our hands and is perishable. Individuals who lack the passion to strive for excellence may detect success, but it will undoubtedly be fleeting. They are the folks that may subscribe to the notion that "if it ain't broke, do not mend it" perhaps not understanding that when you aren't always advancing you are falling from the contest that's striving for excellence. Here is a visual reminder of what goes on whenever you operate under this assumption.
Better-quality at a lower cost should really be considered a no brainer, right?
Quality is the step of the 'amount of excellence.' Quality counts and, whether it's in sourcing the best ingredients to perfect a brand new menu item or perhaps a specialization dish you're preparing for a guest, delivering an end product your proud of is really a step of the quality. But quality isn't nearly the end product, it is about a provider's values and the practice to becoming to the final product. It is about making decisions that are sustainable and constantly striving for continuous improvement in every aspect of one's business. Unfortunately, the more expensive your business gets, the more likely that a few of your people won't share your fire and are more concerned with protecting their positions instead of doing what's best for the business.
Case in point: I recently completed a 1 month free trial of the Frylow tech. The Frylow technology helped them create much fitter and improved tasting fermented foods together with almost half the extra fat, and a lot more than doubled the entire life of their vegetable oil which might have saved them almost $20K a month on oil purchases. It helped the environment by reducing waste oil. Most of their staff at the trial locations recommended adoption of the tech, but despite the fact the we provided heaps of major brand reviews and a 5+ year example corroborating the results they saw in that 1-month trial, middle management was content to produce low quality fried foods at a more expensive just to stay clear of change and protect the status quo.
I've found that in larger organizations resistance to improve is perhaps not the exception but rather the standard. Individuals will often take the course of least resistance to protect the status quo and avoid shift. The fact is that if you opt for the path of least resistance you end up on the way. Luckily, a large number of leading brands have discovered that Frylow is simply a more intelligent solution to deep fryer foods. We shall keep on hunting for those who actively seek excellence out to assist them get a little closer to perfection when it comes to foods that are fried.
In case you are cooking deep fryer with out a Frylow device, please visit Frysmartsolutions.com and stop spending twice up to cooking oil as needed to the privilege of damaging the natural environment and producing lower grade foods that are fried.
