Business Is Not a Game of Chance

By Andrew Gamwell

A simple guide to getting the best people for your business. Key actions to ensure you train and coach your team to give great customer service. Realising and unleashing the full potential of your people.

Straightforward guidance and advice for any business that involves People.

• Language: English
• Publisher: Lulu.com
• Release date: Sep 12, 2014
• ISBN: 9781326016463

Book preview

Business Is Not a Game of Chance

BUSINESS IS NOT A GAME OF CHANCE

by

Andrew Gamwell

A Simple Guide To Realising And Unleashing The Potential of your people

Copyright, Legal Notice and Disclaimer:

Andrew Gamwell has asserted his rights under the Copyright, Designs and Patents Act, 1988, to be identified as the author of his work.

This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition, including this condition, being imposed on the subsequent purchaser.

Please note that much of this publication is based on personal experience and opinion. Although the author and publisher have made every reasonable attempt to achieve complete accuracy, they assume no responsibility for errors or omissions.

Any trademarks, service marks, product names or named features are assumed to be the property of their respective owners, and are used only for reference. There is no implied endorsement if we use one of these terms.

Finally, use your head. Nothing in this book is intended to replace common sense, legal, medical or other professional advice.

Copyright © 2015 Andrew Gamwell. All rights reserved worldwide.

ISBN: 978-1-326-01646-3

Dedication

for

Lisa & Regan

Introduction

My background is in restaurants, from silver service to fast food and whilst this book is written from my experience, passing on my learnings over the years, it is very relevant to other businesses too. Through observation, discussion and real life hands on experience we realise that the restaurant business is like ALL businesses, primarily a PEOPLE BUSINESS and these practices can be applied to all businesses, large and small who employ PEOPLE.

I know, that some may dismiss my experience and/or knowledge, yet my success over the years as come from continued learning from all those I’ve come in to contact with and whilst this book passes on much of my acquired knowledge I recognise, that I am always learning.

I’ve had many discussions over the years and helped businesses, who initially tell me that their business is different, and that manufacturing or general retail to name two, are very different to the catering industry, and to quote ‘how could you help me improve my business’. Of course, I would need to spend a little time, maybe even a longer time learning how to manufacture say car parts, or maybe learn how a shop layout maximises sales, yet all these more in-depth industry specifics, still rely on people, and if we get our people process right, then mostly the rest falls in to place.

Like I have said, my background is restaurants and I started out in restaurants after choosing Premature Voluntary Release (PVR) from the Royal Navy. Back in the early 80’s there were still unemployment issues and whilst maybe not on the scale we see for the youngsters of today, returning briefly to my home town I soon realised that to gain employment other than factory work, I would need to move to a bigger city. I’m certainly not dismissing factory work. I have often envied my friends who worked 8am ’til 4pm, Monday to Friday, or similar and whilst the ‘9 to 5’ didn’t suit me, they still remain quite content with their jobs.

My older brother had been working in restaurants, and suggested I got in touch with his old manager to see if they had any jobs going. Within a few days I was fully employed as a kitchen porter working long days, often twelve hours at a time, and most weeks it would be six days a week. Could you imagine that working week with today’s European Working Time Directive?

Those who have worked within the restaurant business will know