The Power of Collective Wisdom
publication date: Apr 5, 2008
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author/source: Jaime Oikle
So, I am here in Las Vegas at David Peters training workshop for restaurant
operators.
There's just shy of 100 folks in the room -- a good crowd, from all
over.
One of the most interesting things that I'm seeing is restaurant pros
helping each other out.
Collective Knowledge Kicks Ass
For example, one owner has a problem they just can't crack and the group
as a whole delivers feedback and ideas from their wisdom and experience.
Marketing issues, business expansion issues, etc. The collective wisdom
of the group always has great answers because several folks have gone
through almost identical situations in the past.
It's a great way to learn (without having to make mistakes yourself).
Now, you'll likely say that they're willing to do it because 99% of the
time those helping each other are not competing in the same marketplace
for the same customers.
And there is probably some element of truth to that.
But really what it is is a group of like-minded, positive, success oriented
folks in the same room looking for solutions.
And the stronger reality is that other people can help solve your problems
better than you can because you are too "in" your business.
Do you have a local mastermind group to share problems and solutions?
If not, why not? Afraid of losing business? Afraid of giving ideas to
"that guy down the street"?
C'mon! Get over it! You need each other -- especially as independents.
You need to think and work together to develop and create local solutions
that help you (and them) win.
I want to get into this concept some more, but I'm traveling and so for
now would just like to invite anyone who is doing local mastermind group
sessions to email their success stories. I'd like to follow up and learn
more about what is working, etc.
*****
Follow-up Note:
In the last mini issue I posted a comment about "the power of collective wisdom" and the concept of local (or national) mastermind groups.
I wanted to share one of the responses I received back -- the below is from Eddie in New York.
"In NYC at least, I find owners resistent to helping the enemy while at the same time, chefs are always talking to each other about a new product or vendor."
I really want to talk more about this idea of helping like minded restaurants succeed.
What is this resistence about?
Do you know it all and don't need any help?
I think we all need some help -- especially with today's business and economic forces.
I want to hear from more of you on this topic.
Please post your comments, thoughts and ideas below...
Thanks,
- Jaime
