Despite the fact he seems to appear on pretty much every TV program at the moment, I enjoy watching Gordon Ramsay’s kitchen nightmares: the latest US series of which has just appeared here on Australian TV. The US version of the show tends to be a lot more formulaic (staged?) than the UK version, but if you’re after a weeks worth of swearing in one shot it’s an enjoyable view.
If you boil it down though (pun intended),there are some common steps that make up the ideas for improvement in pretty much every show, and these got me thinking about a conversation I had recently regarding product development.
Somebody suggested to me that a lot of proven practices for releasing quality products on time were simply meaningless motherhood statements. At face value that’s mostly true. Unfortunately when you’re in the howling storm of a product release cycle with the pressures to release, meet quality guidelines, satisfy the market, keep costs under control, manage change control and to retain your team - just to name a few, you sometimes forget to think about even the basics.
It’s almost as if you’re asleep at the wheel, except instead of a peaceful dream-state, it’s like a living nightmare.
When I watch Kitchen Nightmares I often find myself thinking ‘it’s your business, how could you not realise that having 7 managers on duty/losing 20 grand a week/having a menu with 400 items/rotten food/dysfunctional teams possibly be a good thing? Are you stupid!’ The fact is, it often takes a simple reality check and dose of motherhood to wake you up and give you even that millisecond opportunity for the light to go on. I’ll quite often find that during sessions helping teams with similar issues someone will say “you know, what you’re suggesting we already knew. It’s really obvious, just commonsense, but it’s like we’d forgotten!”
And so if you look at what Ramsay typically does in each show you’ll see not only the seemingly simple nature of his suggestions, but how most parallel any number of other business situations:
- Simplify the menu. Focus! Don’t try and do too much or be all things to all people: you won’t deliver. Learn to do the basic stuff very well.
- Understand the roles. Know who is supposed to be doing what, take joint responsibility but have clear accountability.
- Create a shared vision. Are we the best Indian restaurant? Or in fact an Indian restaurant that also does Mexican, French, Korean and Chinese? If we don’t know who we are how our customers supposed to?
- Get the message out there. Promotion, advertising, signage and presence.
- Understand your key demographic. How many five-star businesses has he visited in two-star locations?
- Get stuff out on time, every time. But don’t sacrifice the quality.
- Create a compelling reason for customers to come back. It can be as simple as just one thing. Meatballs anyone?
- You’re the boss. It’s your business. Take charge!
I’m sure there are more, but you get the idea.
If you’re now thinking ‘pah, how obvious’ then great! If you’re confident that you’re wide awake, and that the light is on - even better!



