12/06/2026
A Michelin star is only awarded to an establishment that is excellent. It is, in my opinion, one of the few accolades that can be relied upon.
At the weekend we went to a famous Michelin starred restaurant and much lauded hotel. It was excellent by almost every measure and I was impressed, not least, by the attention to detail. As I might expect the food was immaculately cooked and prepared. But it stretched much further than the food. The furniture, the building itself, the décor and the staff themselves were equally immaculate and prepared. It made me think of the time and effort that must go into preparation, selection and training.
How much time had been spent training the sommelier how to pour the wine, with one hand behind his back, while wearing the obligatory white gloves, and the waitresses to coordinate their unveiling of the food like a first class dance troupe? And how much in the moment coaching has taken place to refine those standards?
That is where the cost of production starts to escalate but that is also the difference between an excellent experience and a mediocre one is to be found.
It made me wonder two things, do we invest enough time training our team members on how to do an excellent job and if someone has never experienced a level of excellence, how can they know what the experience is like?
So the questions for today are:
• Does the amount of training we do with our front line staff really stand scrutiny?
• Who is accountable for in the moment, on the job coaching, rewarding and redirecting?
• What evidence do we have that it is being carried out effectively?
• Are these things that we constantly test and measure?
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(Yes, as you will notice I am embracing AI. I’m using it to generate images for some of my social posts).
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