common sense…business sense

As I was returning home from exercise class this morning, I overheard chef Tom Douglas, a Seattle fixture, speaking on NPR radio. He was in the midst of an interview with the station’s host.

_MG_9096

_MG_9096 (Photo credit: rwoan)

It was no surprise that the main discourse centered upon food, recipes and Douglas’ several restaurants, of which there are many…

Lola
Palace Kitchen
Dahlia Lounge
Dahlia Bakery
Etta’s
Serious Pie Downtown
Seatown
Brave Horse Tavern
Cuoco
Serious Biscuit
Serious Pie Westlake
Ting Momo

Douglas was also promoting his recently published…The Dahlia Bakery Cookbook.

While I did salivate at the mention of…flaky pie crusts piled high with homemade coconut cream filling…made-from-scratch whipped cream…soft, fluffy, buttery biscuits…it was Douglas’ talk about something else that I found most intriguing.

The news has been rife with talk about businesses that are planning to adopt drastic measures with regards to the Affordable Health Care Act, should President Obama win a second term. Among them…firing employees, or cutting hours so that full-time employees are made part-timers without benefits.

Chef Douglas spoke with disdain for a particular restaurant conglomerate that is opting for the part-time solution. The crime in this, as Douglas sees it, is that the conglomerate has just purchased a large chain of restaurants for $567 million…IN CASH!!!

A throwback to the good old days, Douglas places great value upon his employees. He takes pride in providing a workplace environment in which his workers are productive. And for their efforts, Douglas pays them well and provides them with good health insurance.

It was my sense, that how he managed his employees was a…no brainer. Interesting how some businessmen get it…and others haven’t a clue.

When asked how much his labor costs were, Douglas indicated it was 45% of his business. He went on to say that with revenues in the millions, he felt it was a fair price to pay. Douglas admitted to a thin margin of profit, but explained that it was enough for him to live well.

HHHEEELLLOOO???  Could we please clone this man…Chef Tom Douglas???

I’ve been to two of his restaurants, Etta’s and Dahlia. Having been enlightened about Douglas’ management practices, I plan to patronize his establishments more regularly.

Seattle chef Tom Douglas and staff in front of...

Seattle chef Tom Douglas and staff in front of his restaurant, the Dahlia Lounge, on Second Avenue in, Seattle, Washington, doing a sort of pre-Thanksgiving Day stunt of giving away food. (Photo credit: Wikipedia)

…we can make a difference…one decision at a time…

………hugmamma. 

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hugs for sharing some brief thoughts...and keeping them positive

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