September/October 2015 Publisher's Letter
My job here at Chef Magazine is to help plan the publication's topics, to work on the marketing strategies, and to oversee our staff while still allowing them to do their job. Your job is similar: plan the menu, plan the marketing, and inspire your staff.
Confirm to your staff that your primary job is to get the customer in the door—their job is to make the customer's dining experience so special and consistent that they will return for an experience they can depend on.
There's only one reason to be in business, and that's to make a profit. The only way to do that is with returning customers. And in that respect, we're both in the same boat.
Dan von Rabenau