By Steve Moran
Jerry Morgan has been riding Harley-Davidsons with a crew of fellow Roadhouse employees for more than twenty years. One year, they rode from New York to California. He’s 65, and he opened the chain’s first Texas location himself, in Grand Prairie, back in 1997.
Here’s what he said about a plate of food. “When you serve somebody a country fried sirloin, and it’s got gravy, that gravy should have steam coming off of it. You should smell it in your nostrils.” Then he added, “We still have a lot of work to do, but every single experience, to me, that food is our trophy.”
I read that, and it stopped me cold!
Food should be the trophy. Not just eaten. Felt. Experienced.
What’s the trophy in senior living, or whatever your business is?
Continue reading on Practical Passionate Leadership (Substack) for free …
Speaking of food, last night we had the most amazing meal. Residents were ecstatic and applauded. Ir was a six-course “Chef’s Dinner” with selected wines to complement every course. It’s a wll-known secret that dining in senior living is more food service than anything more elevate. Residents love it nevertheless because they don’t have to prepare it or do the dishes.
Sorry, hit “Enter”. What we had lasrt night was exceptional and there was confusion about who to credit. There was corporate, our local dining staff, and an outside firm tthat recently took on some kind of advisory/oversight rule. Naturally the new guys got the credit, though most of the time, they get the blame. Our birthday meals haven’t changed in the 20 years I’ve lived here. I don’t like asparagus and the protein, thugh unchanged, has shifted from lobster to lobster salad. Lats night it was Beef Wellington, Kudos.
This was food to be savored. Yes, Steve, food should be “Not just eaten. Felt. Experienced.” Last night we had that. It was a delight. Who do we credit? You guessed it our local staff, not corporate, not the outside firm that corporate interposed. Blame goes to the outsider. Credit goes to the folks we know and love.