Showing posts with label hospitality. Show all posts
Showing posts with label hospitality. Show all posts

Peak: How Great Companies Get Their Mojo from Maslow (J-B US non-Franchise Leadership) Review

Peak: How Great Companies Get Their Mojo from Maslow (J-B US non-Franchise Leadership)
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Chip Conley has a bold vision - he wants to use his company as an instrument to make the world a better place. Rarely have I heard a businessman state his vision so boldly and this alone deserves a cheer.
Joie de Vivre - a lot of persons will learn to pronounce this soon! - is a boutique hotel chain and each property is unique. I have stayed at two and I can testify that the servce is outstanding. If ever you find yourself in San Francisco stay at the Miyako in the heart of Japantown. The faux ricepaper screens and artwork will make you feel as if you are in Japan and the deep granite soak tub and private sauna in the suite will round out the feeling.
Chip draws heavily from the work of Abraham Maslow in running his business. Maslow, as any MBA will tell you, is the guy who came up with the notion of the "hierarchy of needs" which postulates that all humans have basic needs for things like food and shelter and, as these are satisfied, higher order needs like belonging and esteem open up. At the top is "self-actualization" which is a need to realize one's full potential. What I did not know till I read this book is that Maslow had spent a lot of time pondering the implications of his theory for business and had actually recorded his thoughts in books many of which are now out of print. I will now scour the Internet for these.
Chip's genius is that he came up with an organized and disciplined method of applying these principles to his operations. The book is basically divided into three parts - one dealing with employees, one with customers and the final one with investors. For each of these, he offers tips on how to meet their lower order needs and then lead the way to them fulfilling their higher order needs and seeing that they are doing so.
He walks his talk. For example, during the double whammy of the dot.com meltdown and the 9/11 induced travel recession the hotel industry in California fell off a cliff. Conley took no salary for more than three years maxing out his credit cards to live and persuaded his senior executives to take 10% pay cuts. In his own words "...you make the right choice and acknowledge that yur lowest-paid employees deserve the greatest support during the most difficult times." What a contrast from the typical approach of firing dozens of the rank and file while preserving top-management perks!
Half of Joie de Vivre's employees clean toilets and make beds, but Chip has them feeling valued and and instituted recognition programs that move them up Maslow's hierarchy. For example, even chambermaids get to stay free for a couple of nights at any of the chain hotel so they can experience the service as a customer. I want to make an important point here and this I got from personal conversations with him. He doesn't just make employess FEEL valued. He DOES value them and looks out for what he can do to make their lives more meaningful. In fact his life's meaning derives from success in doing so. So there are things like sabbaticals for employess and many other perks that you willfind out about when you read the book.
Customers are easy to fit in to the hierarchy. A lot has been written about how to deliver great customer service and Chip does his bit with things like clearly communicating what each of his hotels stands for. He trains all his employees - particularly porters, desk clerks and others who interact with guests - to lookout for ways in which to delight customers. Thus, for example, a guest celebrating a birthday will receive a cake or special gift. Good section with lots of examples from other companies, but nothing stand-out here.
Investors are another story. I have never heard it explicitly mentioned that entrepreneurs should satisfy investors basic need - for return on investment and safety of principal for instance - and then move them higher up the scale as well. But Chip does this in various ways from only selecting investors who are aligned with his own values to drawing them into his vision for what each property is and can be. He describes a process where every consittuency, including investors, provides ideas about how to uniquely position each prospective hotel.
Conley totally disagrees with conventional wisdom that states 1) Money is the primary motivator for employees. He demonstrates that they come alive when you address thier higher order needs. 2) Customers stay loyal when they are satisfied. Satisfied customers are the minimum level to stay in business. You have to continually earn their loyalty by delighting them. and 3) Investors are exclusively focused on financial returns. This is important, but they will cut you a lot of slack if you keep them informed and make them feel as if they are in a cause that they believe in.
So, read this book and become an entrepreneur and do likewise. And please, pretty please with sugar and cream, let me buy some your stock BEFORE you go public.

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Lessons in Service from Charlie Trotter Review

Lessons in Service from Charlie Trotter
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My business career has been in the service industry, so I've read a lot of books about giving brilliant service - books full of fine phrases, but they don't show "who has to do what to whom" to make it happen. Ed Lawler's book really shows you how to make it happen.
Lawler evidently lives in the real world. He has got inside "Charlie Trotters restaurant" - one of the legends of good service way beyond Chicago. But this is not a "hymn of praise" sort of book, it's open about the problems, challenges and shortcomings as well.
His starting point is that good service is an accumulation of little things done right, and he goes right into what those little things are. Example: Chapter 5 Learning the Ropes shows how role play and feedback are far more effective than a service manual, how shadowing by a senior mentor actually works, how to use complaint and compliment letters in staff meetings. Chapter 6 has some great stuff on treating first time customers well and returning customers differently (because you know their preferences).
A unique feature of this book is the section on getting backroom staff to collaborate seamlessly with front of house people (page 128-141). The 12 point checklist on page 141 is a gem - applicable across the whole service industry.
A minor nitpick is that the quote from Dostoevsky appears twice, but aside from that, the book is excellent. I have never eaten in Trotters restaurant myself, but reading this book, I can practically taste the food and feel the atmosphere. I thoroughly recommend this book

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As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, preservice meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business, your customers will keep coming back again and again.• Charlie Trotter's was nominated for the James Beard Foundation's 2001 Outstanding Service Award, and the restaurant received the Beard Foundation's Best Restaurant in America Award in 2000.• Charlie Trotter's books have sold over 300,000 copies.

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