5 Must Read Books for Hospitality

I've been doing a lot of reading the past couple of years in order to learn more about the business, as well as a help give myself some direction. My selections have covered some of my favorite passions including restaurants, business, sports and leadership.

These are the 5 books I have found to be the most insightful, educational and motivational.

5. "One-Minute Manager" by Ken Blanchard & Spencer Johnson

You may or may not have read any of Mr. Blanchard's books about business philosophies and leadership. And Mr. Johnson is best known for his book, "Who Moved My Cheese." All of their selections are top notch, but "One-Minute Manager" has a special place in my heart.

I first read it as a new manager when I was with Scotty's Brewhouse. Owner Scott Wise gave it to me in order to help me develop my own management strategies and philosophies. This short read teaches supervisors how to effectively motivate their people through constructive criticism and setting clear and attainable goals.

4. "Twitter Marketing for Dummies" by Kyle Lacy

Indianapolis entrepreneur, and social media guru, @kyleplacy wrote this book last year to cater towards those familiar with, and still learning about, the phenomenon known as Twitter. Mr. Lacy breaks down the intricacies of Twitter, and its marketing capabilities, into an easy to read and comprehend book, that everyone should pick up.

For anyone curious about Twitter, or how it can be used to advance your business, please pick up this book. Get ahead of the game now. It can be ordered online at http://twittermarketingfordummies.net or picked up at your local library.

3. "Restaurant Success by the Numbers" by Roger Fields

I picked this up at Borders Downtown one day last summer and read it by the next night. It is a very easy read and one of the best books on opening a restaurant I've seen. The strength in this book is the authors ability to explain the numbers of the restaurant business to entrepreneurs who already have the vision.

The author is a former CPA who took a chance on the restaurant business with no experience, but knew the financial aspects of it. Too often, new restaurateurs have the experience and the vision, but know nothing about numbers. It is a good look at the other side.

2. "The Carolina Way: Leadership Lessons from a Life in Coaching" by Dean Smith

This was a tough to stomach, being an avid Indiana fan. But this was one of the most powerful reads I've ever managed. The book was far from being strictly about sports, or even North Carolina basketball. Coach Smith opens up about life, family, faith, respect, motivation, basketball and more.

The book is divided into 5 general topics. They are Foundations, Playing Hard, Playing Together, Playing Smart and Lessons Learned. Each of these is divided into sub-topics touching on his core values: Dignity, honest, respect, consistency.

1. "Setting the Table: The Transforming Power of Hospitality in Business" by Danny Meyer

My all-time favorite book. Famed restaurateur Danny Meyer of Union Square Hospitality Group in New York City presents a tell all from his upbringing to his first restaurant to present day, and the reason he has been so successful.

The message is clear and precise, that hospitality - not good service - is the be all, end all. The book is a must read for restaurant and hospitality people. It is also recommended for any other business in my opinion.

Hopefully, you will get a chance to read these. In the past year, they are probably the best books I've read. If you have any recommendations for me, please send them my way. Thanks!

Pizzology - Your New Favorite Hang Out

Upon entering Pizzology on Friday evening, two thoughts came to my mind.

The first was, "Where is the restroom?" After crawling through traffic up Keystone Avenue, I had to go if you know what I mean. But more importantly, when checking out new spots to dine, here is a handy tip: How clean a restroom is can generally equate to how clean the rest of the restaurant is, including the kitchen where your food is stored, prepared and cooked. Let me tell you, the men's room at Pizzology was spotless and rather inviting. I literally could have eaten off the floor. I chose to wait for a table instead.

Second thought: As a lady was dragging her two kids out the door I overheard her say "We are not waiting an hour." At the point I told my wife it was her loss and our gain. One more person we do not have to wait behind! You see, the hype for Pizzology has been overwhelming and I have been wanting to come here for months. I would have waited two hours without hesitation, as long as I had a tasty Upland Wheat to keep me company.

We actually only waited 15 minutes before being squeezed into a 2-top in the bar. Seating is tight in this gem of a pizzeria, but the cramped quarters contribute to the experience. The crowd was tremendous this night.

I stuck to my favorite Indiana brew and my wife, ever adventurous, ordered an immaculate Budweiser Light. Our server Jay was on point all night at table 43. For starters we had the Mushroom Risotto and bread sticks (not on the menu). Sticking to our devout Catholicism Lenten practice of no meat on Friday, we had the Margherita pizza.

A-MAZ-ING!

The food was delicious and lived up to the hype. The service was excellent and fast. The pizza is completely different than any place you have tried in town. Owner and Chef Neal Brown has created my new favorite pizza place in Indy!

Criticisms:

Only one I can think of is to pump up the volume on the music. While enjoying my restroom inspection I had some nice eighties music pumping my eardrum. While at my little bar table 43, it was barely audible. I need some jams while throwing back a pie!

Favorites:

Every single person had a smile on their face, made eye contact and said hello. EVERYONE. Very inviting.

Watch out though! If you wear Chuck Taylor's on your feet as I did last night, they just might make you bus a table or two. The entire Front of the House staff is required to wear these as part of the uniform as one enthusiastic staffer told me.

Overall, great experience!

Where to Locate?

When one opens their own business, there really are two questions to ask: what and where?

Over the last three years in deciding to open restaurant, the question was never so much what, but more so where? In building one independent restaurant, or many concepts, I want to be in good company. I want to open where people want unique and original, not uniform and cookie cutter. Indianapolis is not exactly known as being fertile ground for independent restaurants, and has more than its fair share of chains.

So my wife and I sat down to discuss where we might like to move, that would be an ideal launching point for the Barrelhouse concept. A few cities I like that she dismissed almost instantly for various reasons - Portland, Austin, Seattle, New York, San Francisco, Denver.

But, there were so fantastic finalists in the discussion -Chicago, Charlotte, Louisville, Columbus, Charleston, Savannah, Pittsburgh. All unique in their own right and desirable for entrepreneurs and aspiring restaurateurs. All could be considered restaurant towns and have great support for local business. All could potentially be home to a Barrelhouse concept.

But, my thinking kept bringing me back to Indianapolis. Sure, there are A LOT of chains here. And, to be honest, there is not a lot of support or encouragement for local business as other cities have. (Louisville, Columbus, Charlotte for example). Also, there are some great local restaurants in Indianapolis, and some fabulous restaurateurs such as Craig Huse, Scott Wise, Neal Brown, Martha Hoover, Brad Cohen, Hal Yeagy, and others I am leaving out.

My thought is, that together with these other great visionaries, Indianapolis can be a great restaurant town. First, we need great restaurants and great leaders. Second, we need a strong campaign supporting and promoting local business.

Independent restaurants should feed off of each other, not compete. The real competition that threatens our existence are chains and lack of education for our citizens who spend their money in the community.

For this reason, I am choosing to stay here to launch my first restaurant. I challenge all takers to try us our when we open, as well as to try someplace local that you've never been. I recommend this blog - http://indyrestaurantscene.blogspot.com -as a guide if your curious of local dining destinations.

Till next sign,

Ryan

Thoughts on Restaurant.com

As a Consumer:

WOW! This has to be the best deal of all time. I paid $3 for a $25 gift certificate from Mo's Irish Pub last week. Essentially, I am receiving $22 free from this restaurant and I can print the coupon from my personal computer, saving me a trip out to make the purchase.

The offers vary according to the stipulations of hundreds of restaurants to choose from including time and day restrictions, and minimum purchases. But the idea is the same: huge discounts!

From sports bar Blue Crew to upscale-casual Mudsocks Grill in Noblesville to Peterson's steakhouse, I will never have to pay full price again.

As a an Owner:

In regards to restaurant.com, all I have is questions.

I think the point is to get patrons in the door, but how on earth do I make money? I understand the idea of more volume, but are my food costs shot to hell? Who benefits in this relationship: my establishment or restaurant.com? Am I not better off offering these promotions independently? Is there any kind of kickback for my restaurant?


As a consumer, I feel no shame in taking advantage of deals this good. As a potential restaurateur, I see no benefit in partnering with an outside agency to offer promotions and discounts that I myself can offer. I think this may be good for chains and, forgive me as I do not mean to judge, lower end restaurants.

But, seeing Mudsocks and Peterson's - as only two examples - offering these discounts makes me think two things: they are either hurting tremendously for business or maybe they do not deserve the reputation of a top independent restaurant in our city.

If I am off base, please enlighten me. I feel the strength of a great independent restaurant is the business it generates through word of mouth, grass roots, and social media promotion.

A couple of places that do a great job of this are Scotty's Brewhouse and St. Elmos. While both have established themselves as Central Indiana's own and have brand power, both Scott Wise and Craig Huse use minimal adverting, are current on social media (facebook, twitter), and use in-house promotions, if any, to their advantage.

Owners and Consumers:

I would love to get some feedback regarding restaurant.com and other promotional vehicles for your restaurants, as well as how they have worked or not worked.


Till next Sign,

Ryan