![rw-book-cover](https://pbs.twimg.com/profile_images/1303391910426537984/uA3wmeqf.jpg) ## Metadata - Author: [[@andybudd on Twitter]] - Full Title: When I See Good Companies... - Published: - Category: #tweets - URL: https://twitter.com/andybudd/status/1498284461548621827 ## Highlights - When I see good companies and good teams I often ask myself “is it the chef or is it the restaurant?” ([View Tweet](https://twitter.com/andybudd/status/1498284461548621827)) [◊](https://readwise.io/open/294889505) ^rw294889505 - A lot of chefs are able to run an amazing restaurant, but when they try to expand either their new restaurants fail to live up to expectations, or their original restaurant which they're no longer running starts to drop in quality. ([View Tweet](https://twitter.com/andybudd/status/1498295047258791943)) [◊](https://readwise.io/open/294889507) ^rw294889507 - New restaurants from celebrity chefs like Gordon Ramsey tend to thrive or fail based not on their founders brand, or the processes they've set up, but by who they manage to secure as the new head chef. Meaning it's often chefs all the way down. ([View Tweet](https://twitter.com/andybudd/status/1498295520254701578)) [◊](https://readwise.io/open/294889509) ^rw294889509 - However I see a lot of restaurants fail because the chef has created the menu, organised the suppliers, created the processes and come up with the brand. However the people put in charge don't have the same drive and passion. ([View Tweet](https://twitter.com/andybudd/status/1498295803709902859)) [◊](https://readwise.io/open/294889511) ^rw294889511 - For restaurants to scale beyond capabilities of a few amazing chefs, you need to create processes that don't rely on having amazing chefs. In fact you need processes that rely on working even if you've hired average chefs. ([View Tweet](https://twitter.com/andybudd/status/1498296087320346625)) [◊](https://readwise.io/open/294889513) ^rw294889513 - I think a lot of kitchen teams look at what a chef patron does and thinks it looks easy. They probably even disagree with some of the things the chef does and thinks they could do better if they only had a restaurant of their own to run. ([View Tweet](https://twitter.com/andybudd/status/1498296674195996672)) [◊](https://readwise.io/open/294889515) ^rw294889515 - However it's remarkable how often those newer restaurants fail, because the new chef massively under estimated the skill of the person they were working under. ([View Tweet](https://twitter.com/andybudd/status/1498297041331576832)) [◊](https://readwise.io/open/294889517) ^rw294889517 - They didn't see all the things they were doing in the background to hold things together, or the personal behaviours, characteristics or relationships that held things together. They were too focussed on the chopping and preparing and thinking that was the key skill. ([View Tweet](https://twitter.com/andybudd/status/1498297280843108352)) [◊](https://readwise.io/open/294889519) ^rw294889519 - As such, for smaller businesses we put far too little focus on the chef and far too much of the restaurant. However the only way for those businesses to scale is to remove reliance on the chef, even if the result is some quality loss. Because mass market usually results in loss. ([View Tweet](https://twitter.com/andybudd/status/1498297727062581251)) [◊](https://readwise.io/open/294889521) ^rw294889521 - Of course you regularly see the other way round. An amazing chef leaves their "baby" in order to take a high profile gig at an amazing hotel, but the food or experience is never quite the same. ([View Tweet](https://twitter.com/andybudd/status/1498298346125078536)) [◊](https://readwise.io/open/294889523) ^rw294889523 - Often because it was the team that made the chef, as much as the chef making the restaurant. Put the same chef in a different restaurant with a different team and things regularly fall down. ([View Tweet](https://twitter.com/andybudd/status/1498298722937094156)) [◊](https://readwise.io/open/294889525) ^rw294889525 - Feel free to replace "chef" with "founder" or "design leader" and "restaurant" with "start-up" or "team" in any of the above Tweets :) ([View Tweet](https://twitter.com/andybudd/status/1498300256890593280)) [◊](https://readwise.io/open/294889527) ^rw294889527 --- tags: tweets aliases: When I See Good Companies... date created: 2022-03-31 publish: true --- ![rw-book-cover](https://pbs.twimg.com/profile_images/1303391910426537984/uA3wmeqf.jpg) ## Metadata - Author: [[@andybudd on Twitter]] - Full Title: When I See Good Companies... - Published: - Category: #tweets - URL: https://twitter.com/andybudd/status/1498284461548621827 ## Highlights - When I see good companies and good teams I often ask myself “is it the chef or is it the restaurant?” ([View Tweet](https://twitter.com/andybudd/status/1498284461548621827)) [◊](https://readwise.io/open/294889505) ^rw294889505 - A lot of chefs are able to run an amazing restaurant, but when they try to expand either their new restaurants fail to live up to expectations, or their original restaurant which they're no longer running starts to drop in quality. ([View Tweet](https://twitter.com/andybudd/status/1498295047258791943)) [◊](https://readwise.io/open/294889507) ^rw294889507 - New restaurants from celebrity chefs like Gordon Ramsey tend to thrive or fail based not on their founders brand, or the processes they've set up, but by who they manage to secure as the new head chef. Meaning it's often chefs all the way down. ([View Tweet](https://twitter.com/andybudd/status/1498295520254701578)) [◊](https://readwise.io/open/294889509) ^rw294889509 - However I see a lot of restaurants fail because the chef has created the menu, organised the suppliers, created the processes and come up with the brand. However the people put in charge don't have the same drive and passion. ([View Tweet](https://twitter.com/andybudd/status/1498295803709902859)) [◊](https://readwise.io/open/294889511) ^rw294889511 - For restaurants to scale beyond capabilities of a few amazing chefs, you need to create processes that don't rely on having amazing chefs. In fact you need processes that rely on working even if you've hired average chefs. ([View Tweet](https://twitter.com/andybudd/status/1498296087320346625)) [◊](https://readwise.io/open/294889513) ^rw294889513 - I think a lot of kitchen teams look at what a chef patron does and thinks it looks easy. They probably even disagree with some of the things the chef does and thinks they could do better if they only had a restaurant of their own to run. ([View Tweet](https://twitter.com/andybudd/status/1498296674195996672)) [◊](https://readwise.io/open/294889515) ^rw294889515 - However it's remarkable how often those newer restaurants fail, because the new chef massively under estimated the skill of the person they were working under. ([View Tweet](https://twitter.com/andybudd/status/1498297041331576832)) [◊](https://readwise.io/open/294889517) ^rw294889517 - They didn't see all the things they were doing in the background to hold things together, or the personal behaviours, characteristics or relationships that held things together. They were too focussed on the chopping and preparing and thinking that was the key skill. ([View Tweet](https://twitter.com/andybudd/status/1498297280843108352)) [◊](https://readwise.io/open/294889519) ^rw294889519 - As such, for smaller businesses we put far too little focus on the chef and far too much of the restaurant. However the only way for those businesses to scale is to remove reliance on the chef, even if the result is some quality loss. Because mass market usually results in loss. ([View Tweet](https://twitter.com/andybudd/status/1498297727062581251)) [◊](https://readwise.io/open/294889521) ^rw294889521 - Of course you regularly see the other way round. An amazing chef leaves their "baby" in order to take a high profile gig at an amazing hotel, but the food or experience is never quite the same. ([View Tweet](https://twitter.com/andybudd/status/1498298346125078536)) [◊](https://readwise.io/open/294889523) ^rw294889523 - Often because it was the team that made the chef, as much as the chef making the restaurant. Put the same chef in a different restaurant with a different team and things regularly fall down. ([View Tweet](https://twitter.com/andybudd/status/1498298722937094156)) [◊](https://readwise.io/open/294889525) ^rw294889525 - Feel free to replace "chef" with "founder" or "design leader" and "restaurant" with "start-up" or "team" in any of the above Tweets :) ([View Tweet](https://twitter.com/andybudd/status/1498300256890593280)) [◊](https://readwise.io/open/294889527) ^rw294889527 --- tags: tweets aliases: When I See Good Companies... date created: 2022-03-31 publish: true --- ![rw-book-cover](https://pbs.twimg.com/profile_images/1303391910426537984/uA3wmeqf.jpg) ## Metadata - Author: [[@andybudd on Twitter]] - Full Title: When I See Good Companies... - Published: - Category: #tweets - URL: https://twitter.com/andybudd/status/1498284461548621827 ## Highlights - When I see good companies and good teams I often ask myself “is it the chef or is it the restaurant?” ([View Tweet](https://twitter.com/andybudd/status/1498284461548621827)) [◊](https://readwise.io/open/294889505) ^rw294889505 - A lot of chefs are able to run an amazing restaurant, but when they try to expand either their new restaurants fail to live up to expectations, or their original restaurant which they're no longer running starts to drop in quality. ([View Tweet](https://twitter.com/andybudd/status/1498295047258791943)) [◊](https://readwise.io/open/294889507) ^rw294889507 - New restaurants from celebrity chefs like Gordon Ramsey tend to thrive or fail based not on their founders brand, or the processes they've set up, but by who they manage to secure as the new head chef. Meaning it's often chefs all the way down. ([View Tweet](https://twitter.com/andybudd/status/1498295520254701578)) [◊](https://readwise.io/open/294889509) ^rw294889509 - However I see a lot of restaurants fail because the chef has created the menu, organised the suppliers, created the processes and come up with the brand. However the people put in charge don't have the same drive and passion. ([View Tweet](https://twitter.com/andybudd/status/1498295803709902859)) [◊](https://readwise.io/open/294889511) ^rw294889511 - For restaurants to scale beyond capabilities of a few amazing chefs, you need to create processes that don't rely on having amazing chefs. In fact you need processes that rely on working even if you've hired average chefs. ([View Tweet](https://twitter.com/andybudd/status/1498296087320346625)) [◊](https://readwise.io/open/294889513) ^rw294889513 - I think a lot of kitchen teams look at what a chef patron does and thinks it looks easy. They probably even disagree with some of the things the chef does and thinks they could do better if they only had a restaurant of their own to run. ([View Tweet](https://twitter.com/andybudd/status/1498296674195996672)) [◊](https://readwise.io/open/294889515) ^rw294889515 - However it's remarkable how often those newer restaurants fail, because the new chef massively under estimated the skill of the person they were working under. ([View Tweet](https://twitter.com/andybudd/status/1498297041331576832)) [◊](https://readwise.io/open/294889517) ^rw294889517 - They didn't see all the things they were doing in the background to hold things together, or the personal behaviours, characteristics or relationships that held things together. They were too focussed on the chopping and preparing and thinking that was the key skill. ([View Tweet](https://twitter.com/andybudd/status/1498297280843108352)) [◊](https://readwise.io/open/294889519) ^rw294889519 - As such, for smaller businesses we put far too little focus on the chef and far too much of the restaurant. However the only way for those businesses to scale is to remove reliance on the chef, even if the result is some quality loss. Because mass market usually results in loss. ([View Tweet](https://twitter.com/andybudd/status/1498297727062581251)) [◊](https://readwise.io/open/294889521) ^rw294889521 - Of course you regularly see the other way round. An amazing chef leaves their "baby" in order to take a high profile gig at an amazing hotel, but the food or experience is never quite the same. ([View Tweet](https://twitter.com/andybudd/status/1498298346125078536)) [◊](https://readwise.io/open/294889523) ^rw294889523 - Often because it was the team that made the chef, as much as the chef making the restaurant. Put the same chef in a different restaurant with a different team and things regularly fall down. ([View Tweet](https://twitter.com/andybudd/status/1498298722937094156)) [◊](https://readwise.io/open/294889525) ^rw294889525 - Feel free to replace "chef" with "founder" or "design leader" and "restaurant" with "start-up" or "team" in any of the above Tweets :) ([View Tweet](https://twitter.com/andybudd/status/1498300256890593280)) [◊](https://readwise.io/open/294889527) ^rw294889527