Heads up: we're gearing up for bringing group-focused learning back to Total Station Domination!
Gonna be honest with you: as much as I believe in TSD as a program, it takes a combination of effort & time to see the transformation at work.
And that's the point, right? We teach systems and habits, it's never been about cheap tips or hacks.
But when personal life obligations and a busy work schedule eat up your week, committing to a self-paced program isn't the right fit for everyone.
Think of it like a 9-Week Accelerator, where you'll have a dedicated focus for each week.
We'll be hosting live sessions on Mondays (a mostly industry-friendly day) to discuss that week's Domination Measure and support you in both overcoming challenges and celebrating wins π
At the end, you'll compare your Station Score from the start to measurably see the transformation you've made.
β οΈWarning: taking this program might result in you getting noticed at work for your boost in performance π
We'll be doing a discounted pre-sale in the coming weeks across all our social platforms, but if you want snag one of those limited spots, let me know by replying to this email!
Let's get into the news...
π₯ Worth Your Attention
Why You Can't Get a Reservation
...and the multi-million-dollar, mind blowing underground industry that's popped up to serve it.
Our Take: We feel like a broken record bringing up supply and demand again, but it's like a law of physics in this industry...
It DOES suck to hear about restaurants getting guilt-tripped into booking liars into the system:
She said that a woman had recently called for a last-minute reservation, saying that her mother had just recovered from cancer and wanted to celebrate at Polo Bar. At 5:30 p.m., three young people showed up for the table: no mom, no cancer. β βWe still took care of them,β she said. βItβs the new world we live in. And, I think, maybe, we created that monster.β
It also reinforces our confusion around why dynamic pricing tools aren't used more frequently. The technology exists, but it seems like certain restaurants don't want to use them, ultimately allowing that third parties to profit off of the price increase that comes from the demand.
This also starts so many of these experiences off on an awkward foot, making genuine hospitality more difficult.
If you bought one of these reservations, but had to do it under a fake name or do a last-minute-name-swap, the interaction with the FOH team at the restaurant is immediately on the back foot.
Who is this again?
They paid what for this table?
What else are they not being honest about?
I'm all for people getting their bag π° and allowing markets to sort themselves out...it just feels like the restaurants that are crushing it should reap more of the spoils.
What do you think about this news?
Bonus points if you "listened" to this article with the very entertaining read-along that's provided π§
5 Rules to Not Get Fired
Twice as easy to remember than 10 Commandments, these restaurant-tailored rules have been gathering some steam online.
Our Take: We've written on the concept of "Multiplying by Zero" before on the blog, and this list just expands on those possible offenders.
Aside from #5 being a bit less "objective" than the rest, these are hard to argue against - I find it hard to believe that a manager would want MORE lying, stealing, intoxication, tardiness or rudeness in their team.
In certain organizations, the bar is incredibly low.
It can be easy to forget that being "enjoyable to work with" is actually a competitive advantage.
Real Talk π¬
If this struck a nerve and you're breaking one (or more) of these rules, repeatedly...I believe you can do better.
I've got a wealth of resources I'd love to share with you across mental health, skill development, communication frameworks and positive professional support.
I want your first step to be easy - just hit "reply" to this email and tell me which one you're struggling with right now so I can help π
I'm being genuinely serious, reply, I want you to achieve your potential
"The only limit to our realization of tomorrow is our doubts of today." -Franklin D. Roosevelt
A new way to describe the expensive tasting counter experiences that rely on luxury-tier products in cities like NYC and Austin.
A quote from the piece: βWhen it comes to Japanese cuisine, restraint is what you want to achieve,β he said. βItβs not hard to put truffle and caviar and foie gras on everything.β
π€ Funding Restaurants
How Do Food Businesses Get Started?
Some pretty big names got featured in this piece, including a new local spot for me (Atoma, in Seattle).
"...but $100,000 isnβt enough to open a restaurant. We went to a handful of banks, who basically laughed in our faces..."
Options discussed include: SBA Loans, Crowdfunding, Private Investors, and more.
We're going to dinner tonight - sushi or steak? βπ½οΈ
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Question of the day! To share your answer, hit reply...we just wanna get to know you folks better, and we read every response!
π To Peep
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Leather Sharpie Holder
Yeah, Mover & Shaker makes them, and it includes a metal clip
Memorial Day Sales are live now, and key brands have got quite a few knives that are up to half off (plus utensils at Town Cutler). If you're a fan of brands like Global, Shun or WΓΌsthof...
Ate at The Progress in SF this week - rigatoni with ramps and blueberries. Wasn't as weird as you think, but still wouldn't say I'm craving it again...
Thanks for your attention this week, excited to write to you again next Friday π
βFree Skill Exercises: Struggling for how to improve and the "just go faster" advice not doing it for you? Discover the structured approach to progressive overload across skills like knife skills and plating to track your progress!
βTotal Station Domination: Get the proven program for how to prepare, perform and problem solve in professional kitchens. It's lessons from Michelin training, emulsified with habits and skills you can use ASAP on your station. Get your Station Score to see where you could improve!
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