It's amazing the way you can find links between tenious, discrete things. This week my tenious link is Gordon Ramsey's Kitchen Nightmare. I find it really interesting that no matter where Gordon finds himself he tends to offer the same three pieces of advice, the only difference is how he assists execute that.
1) Keep things simple - most resturants Gordon visits tend to have elaborate menu's, trim the fat and do what you're good at.
2) increase efficenticy - to increase turn around and quality, put better processes in place. A simplefied menu will help, but add fresh food with pre-prepared (that day, not days old!) bases that you can churn out.
3) do some marketing to increase awareness. Let people know you've changed and give them samples to show them the goodness.
Looking at this, I can certainly see where my industry fits in. Make your products easy to use, make it so building your products is easy, and go out there any let people know about it and try it for free!
