In addition to his perspectives on embracing failure, Scott Adams’ business focus revealed Leader/Manager insights beyond the characteristic ‘pointed haired’ parodies. My favourite was his reflection on being a business owner himself where he talked about the ‘steak and the sizzle’. As Hugh Macleod describes, ‘the sex and the cash’. His observations about the criticality a fundamental like ‘ambience’ over what would seem to be a more prominent distinction like ‘value’ or ‘food’. The reflection echoed my recent post on ‘Purple Cows Are Not Everything’ (in this case, the ‘purple cow’ being served as some fine cut in a gourmet sauce). Leaders craft gourmet dishes; Managers maintain the ambience. Both together win Michelin stars.
“I co-own two local restaurants. There’s a question I like to ask no-restaurant owners who thing they are experts in the business based on their vast experience at eating: What are the most important factors for a successful restaurant? People usually guess it’s the food or the service, maybe the overall value. That seems fairly obvious, doesn’t it? But it’s way off. The more important factor in a restaurant’s success is the physical ambience, including lighting, noise, seating, colours and location in an interesting area. The best restaurants do *everything* right, but if all you have is good food and good service, you’re in trouble.”