Final words and Farewells

Wednesday Morning

We spent the morning discussing how to work on our businesses and not in them, and how to let go of some jobs to enable us to plan growth. Then we summed up our time together and made our final farewells before heading to the airport for our various flights.

I have learnt a vast amount and it was a privilege to meet everyone and to get an insite into their lives, businesses and the American Hospitality trade. We have all vowed to stay in touch. I would love to get a chance to see these star performers operations and am looking forward to having some visitors over coming years to see how things are with us in the U.K.

Final Night in New Orleans

Some traditional dishes at The Gumbo Shop ( not as good as Coop's) we followed by a pilgrimage to Red Fish for their Chocolate Bread pudding, well worth a visit for the pudding and the great atmosphere. The place was buzzing and we sat at the bar to share the pudding.

Red Fish Bar

After the pudding some of us headed off to soak up the atmosphere in Bourbon St and to listen to some of the numerous live bands of all genres playing in bars along the length of the street.

We lingered at The Funky Pirate to hear Big Al and the Blues Masters, great blues, good fun.
We ended the evening at Fritz's European Jazz Cafe and were treated to some fantastic Trad and Dixie Jazz.

A truely wonderful end to the evening.

Tuesday Afternoon

Our discussions have covered a wide range of subjects and everyone has had an opportunity to bring up topics that they wish to share with the group or issues that they are keen to have some outside assistance.

Throughout what is apparent is the desire for continual improvemnet. Standing still is not an option in today's fast moving markets and the Restaurant trade is no exception. Sharing ideas with other succesful operators will hopefully give us the edge to stay ahead of the game.

Coop's for Lunch

 Tuesday Lunch

This was a real find. The lady running the place (presumably Coop) was a real character to say the least.

Grumpy and bossy but somehow there was humour there and that made us warm to the place anyway we were hungry and we'd heard the fried chicken was great so we behaved and were treated to some great food.

Just in case we were confused!

We all dug into the Coop's Taste Plate: A cup of Seafood Gumbo, Shrimp Creole, Cajun Fried Chicken, Red Beans & Rice with Sausage, and Rabbit & Sausage Jambalaya

and the Cajun Fried Chicken Seasoned to perfection with Coop's Bayou Blend and served with Rabbit & Sausage Jambalaya and coleslaw.

This place is a real find, great tasting authentic food and amazing value, made all the better by a real person serving you. Just make sure you don't upset her or you'll get no lunch!

Hospitality not service

Tuesday Morning

Service can be learnt as it is an agreed series of events.
Hospitality can't be learnt. It is in us all but needs to be brought out by creating the right culture and environment within the business.

Fins for Dinner

Monday Evening


As to illustrate my point from this afternoon the waiter at Fins restaurant where we dined was unbelievably knowledgeable. Local and imported fresh fish and seafood, superbly cooked and served.

I had the local soft shelled crab to start a real treat,  followed by bay scallops in a chanterelle sauce.
A fantastic meal made special with outstanding service ( they do get huge tips here!!)

Although I would definately recommend the reference everyone said that we could have been in a major city anywhere in the World, if you want a flavour of New Orleans there are plenty of other spots.

Passion

Monday Afternoon

'These people really know their shit!' not my words but a quote from this afternoon.
But a good way of summimg up my feelings on this afternoons discussions.
They are passionate about their businesses and this drives them on a constant quest for knowledge.
More importantly they ensure that their staff are on the same quest and this creates a pride in the work that they do and a higher level of service.