One Chef Makes a Better Broth

I admit it; I am a little bit of a foodie and maybe even a food snob. When I am at the beach, I can eat a hot dog or two, some barbecue and steamed shrimp (and clams) but before long I am jonesing for a bit of sophisticated food. 

When I first started going to Topsail Beach, there were two upscale restaurants. One of them, The Bistro, was destroyed in Hurricane Matthew and never re-opened. The other, the Topsail Grill, continued to attract diners. 

About two years ago, my wife and I noted a decline in the quality of the food. We learned there was a new chef who was unable (in our eyes) to consistently deliver the kind of food we craved. Indeed, reluctantly, we started going to the Grill less and less. 

Recently, we returned to the Grill and were impressed with what we were served. It was truly delicious. We asked our waitress if there was a new chef; she confirmed a new chef had started in March. 

Sometimes, as leaders, we wonder if one person, if we, can make a difference. The answer is a resounding yes. This one chef turned our perspective of the restaurant around. Great leadership and great execution make a difference.

This is not to say that any one person can create change by themselves. No, the leader must have a vision for where she wants to go, and she must empower others to help her get to the vision. The chef at the Grill is not running around cooking each dish; he has created a team to bring delicious food to the table. 

You too must create a team to actualize your vision.  When you do that, people will come back to your business over and over.