Posted by: Scott Schaner

​You come up with an business idea. You then quickly assemble like minded people around you who want to give up great careers just to ride along with you, then you hire an entire great staff who never call out sick, and then, out of the blue, someone generous investor gives you all of the startup money you could imagine. Not only that, you found the greatest location to build your business and the land owner cut you a sweetheart deal just because she liked you! You might as well throw in that you won the lottery!
Then you wake up from that awesome dream! 
 
Or does this sound familiar:
Today, you had three call-outs sick because the flu is running around, you find that one of your employees has been stealing from you, albeit, only nickels & dimes, but it adds up.  Two other employees showed up late without notification.  You also are waiting on a delivery because you have some products that one of your customers needs but the delivery is late and they lie to you when it’s supposed to arrive.  Someone slipped and fell at the entrance of your office.  Your vendors raised prices unexpectedly and some new government regulations are now requiring extra filings and procedures that you don’t have time for.  Your accountant retired unexpectedly due to a health issue and then you're informed you that there is a harassment claim against one of your managers from an incident that apparently took place two years ago. 
Ok, it might be a little much on only ONE day, but it's what can happen on any given day in the real world.

Posted by: Scott Schaner

If you’re a restaurant, in most cases, there is this ‘magic wall’ separating the kitchen from the customers.  As a customer, every time you go out to eat, you’re putting your life and health at risk into the hands of every cook, server and manager that handles your food from behind that wall.

On our side of the wall do we ever ask ourselves, “ I wonder if the cook washed their hands before they made my meal? Do we ask if the cutting boards were cleaned prior to food preparation? Do we wonder if there are any sick workers in the kitchen today?”  There is a myriad of questions we never think to ask as to what goes on beyond that magical wall when we go out to eat because we expect that all will be good because ‘a restaurant can’t afford to get anyone sick’ goes through our brain subconsciously. 

Posted by: Scott Schaner