Tofu, invention, moving on, and rebounding

I frequented this small place in Beijing, which served inventive dishes. Their egg white wrapped tofu and walnut prawns both supplied visual texture and firm mouth feel. They served other dishes too; yet, one day the two dish were gone. They explained it “we don’t make those anymore.” I sampled the menu, yet found nothing particularly as inventive. So, I stopped going.

Restaurants can do okay on average food for a while, if they compensate with a terrific staff. Toss in a great wine list and, yes people will come back. They may be between chefs? Maybe the chef’s is amidst a personal crisis. Or maybe its owner is off starting her/his new restaurant? The point, people notice when something is off or does not work right. They will go with the flow, eat there, or continue to pay/work, as long as something else offsets it, convenience, staff, or price.

When something starts to slip, inventive dishes, an attention to detail, or great attitudes, people move on both physically and mentally. Physical movement rebounds are less challenging. Staff can coached to step up. New customers can be wooed with inventive recipes. Positive attitudes when facing challenges go a long way and build confidence. When people mentally move on, their mentality changes. Gone is the inventive spirit. Little gets celebrated. Challenges go unsolved or worse unaddressed. You hear, “we do it this way” all to often. When this mentality becomes part of your culture, rebounding is more challenging. So, why not just channel your energy to create a vibrant and dynamic culture that manages transitions well in order to sustain itself in the first place?

Image by dgray_xplane @ creative commons

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