- 3 hours ago
- 3 min read
When I crave a few hours of escape from my own reality, I watch Kitchen Nightmares. I can’t recall why that show first caught my attention, but once I saw an episode, I was compelled to watch them all. If you aren’t familiar with the concept, let me give you some background.
A renowned chef named Gordon Ramsay travels the country to help restaurants that are on the edge of failure. The owners of the establishments have requested his help because of his track record, and they’re often exuberant when they’re chosen. Once he shows up and begins the revival process, however, they tend to become resentful and angry.
Why? Because he tells it like it is. Even though these businesses are about to collapse—some are hundreds of thousands of dollars in debt—the owners resist changing any of the things that have landed them in trouble.
Example: Ramsay frequently suggests a menu overhaul to revive the enthusiasm of customers. Even though customers may not enjoy some of the current dishes, owners are often reluctant to comply. Some reference the old menu items as “tradition,” “a family recipe” or simply a dish that’s been offered for years.
Ramsay doesn’t care. His response is the same: If it isn’t working, change it. Forget the emotional attachments and the tradition.
That solution, along with other recurring comments such as update the décor, simplify the menu, change the staff and clean the place thoroughly, have prompted me to look at my martial arts center and ask myself some basic questions.
Here are a few I’ve recently considered:
Is the dojo clean? Although most martial arts schools don’t have disgusting and potentially unhealthy conditions, we’re all guilty of the occasional cleaning faux pas. Are the mats sanitized regularly? Are there cobwebs in the corners? It’s easy to neglect the little things when you’re focused on teaching.
Is the environment welcoming? Ramsay often observes that restaurant owners don’t do enough to make passers-by even notice the building, let alone walk inside. It could be because the signage is lacking, the exterior of the building is run down or the lawn needs mowing. As he likes to remind people, excellence begins outside. This is one I need to focus on.
Is the curriculum relevant? Restaurant owners need to be concerned with ensuring their menu is current and relevant, and dojo owners need to think the same way about their curriculum. In essence, it’s our menu. When was the last time you took a hard look at what you’re teaching? Are you keeping up to date on teaching methods and martial arts trends? How many journals and magazines do you subscribe to?
Is your staff composed of the right people? To answer this question, list each area of responsibility in your school, then make another list of the skills required for the positions. Now evaluate the people doing those jobs. Do they have the necessary skills? Are you providing proper training? Are you paying them? Forget the days of volunteer teachers and unpaid front-of-office workers. If people work for you, get them trained, informed about your expectations and paid for services rendered.
FINALLY, AND THIS IS THE BIG ONE, are you willing to hear feedback? Many of the restaurateurs who appear on Kitchen Nightmares become defensive when Ramsay provides constructive criticism. All business owners, however, should seek to improve their services, and that requires being open to observations from outsiders.
If we want our industry and our businesses to continue evolving, we must constantly review our operations, listen to feedback from customers and take action when necessary.
As Kitchen Nightmares reminds us, it’s the business owner with an open mind who’s most likely to succeed in this ever-changing marketplace.
