A number of years ago I went on a short vacation to Ottawa, Canada. We stayed at the Fairmont Hotel, which is known for its elegance and convenient locale. Between the hotel and the town center was what we New Yorker’s call a coffee shop or diner. The storefront was brightly lit, clean, and had a menu the size of a small phone book. FYI, I grew up in a similar family business, so it was no surprise to my wife that I was drawn to this familiar scene. As I often do, I excused myself from the table and walked around to inspect the restaurant while my breakfast was being prepared. To my delight, the restaurant had an open kitchen and I was able to park myself in a corner and watch the kitchen staff dance with one another between the grill, sandwich board, and refrigeration units. I was in heaven. In case you are interested, I was a short-order cook, or what my Pop called a “griddle man”, way before business school. While returning to my table I observed a series of laminated colored pictures of the most common dishes ordered taped to the exhaust units. I quickly understood they were there so the kitchen staff would know exactly how the food should look. My immediate reaction was, why didn’t I ever think of that? What a good idea, especially if you had a number of shifts or stores and wanted everything to look the same. Upon […]
Monthly Archives: May 2019
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