A lot has been written about authencity over the past several years – in personal relationships, business endeavors and brand management.
As restaurant operators know, authenticity is playing out in several ways within the brands they run. On the menu, in operations management and in HR, the executives I speak with daily are striving to achieve a level of sincerity that can easily be communicated to guests.
And in doing so they continue to review where they've been and where they’re headed. They ask the hard questions that will enable the deliverance of their own - and their concept's - authentic message: Am I doing the best I can? If not, what could I be doing better? Where do I envision myself, my brand and my people next week, next year or the next five years?
To some, these questions are a lot harder to answer than for others. But once they are, everyone down the line – from the executive suite to the front-line employee – can move in the same direction based on a core shared idea. And once authenticity is achieved, any challenge to the sincerity of its directive can be overcome.
As the founder of P-O-P Content & Communications, Valerie Killifer brings her passion for creative thinking and relationship development to the forefront of her business. She spent 15 years as a professional journalist and continues to write about the brands, people and trends impacting the restaurant industry.