Restaurant

David Reid Joining me for Episode #344 is David Reid, a mechanical engineer whose career has taken him from…

Speaking of mistakes, the cover image I selected for today's post reminds of traveling this past Monday. At…

Last year, I wrote about my conveyor belt sushi misadventures in Japan: …

This content originally appeared in a post about my Halloween metrics webinar, but I decided to carve it out (not…

Last month, my wife and I had a chance for a week's vacation in Europe. As I've blogged about before, we enjoy…

This Business Insider article caught my eye the other day: A celebrity chef who owns 26 restaurants explains why…

Last week, I was in Austin for the annual Lean Coaching Summit, where I took a full-day class on "Motivational…

I watched the movie "Jiro Dreams of Sushi" for a second time. The film focuses mainly on Jiro Ono, a now 90-year…

Previously on LinkedIn, I've written about Kaizen in a wine bar and the need for restaurants to not blame employees…

For the Lean minded individual, Spike’s “Bar Rescue” is so much more than just a television show. It is basically a…

As my breakfast platter was being rung up, I saw this sign behind the register (and came back to discretely take a…

Mark's note: Today's guest post is by Rodrigo Bernal, with the first post on this site contributed from Mexico.…

I love the Texas-based grocery store chain "Central Market." It's like a local version of a Whole Foods,…

In case you missed it, see Saturday's post: "Why Toyota is Eliminating the Andon Cord from its Factories."…

If we're trying new things, there are bound to be "failures." If our leaders want guaranteed success, we won't be…

Limes are a very big deal here in San Antonio, between the cuisine and, of course, margaritas. Hint: life is too…

I enjoy reading the magazine Inc. for my interests in startups and entrepreneurship. There are often examples and…