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Monday
May062013

The Importance of Staff & Shifts

In the course of our business, we see many data center/applications migrations and/or high-severity issues.  One observation we always share with our clients is to plan for staff rotation.  As you might expect, some listen and others do not. Here’s why it’s important.

Migrations often happen overnight…when the business sleeps or operates at a lower activity level.  Organizations without satisfactory disaster recovery plans often incur an outage to do a migration.  People are resilient for so many hours, and then they crash. 

What often happens in migrations is everyone wants to be at the starting line, and the adrenaline keeps them engaged.  If shifts are not “forced,” then there is often nobody left with “gas in their tank” to troubleshoot issues.  People simply have to disengage to be fresh.

We saw this at a large customer where the team had persevered, declared success, and then dragged themselves home.  There was an issue, and the on-call was unwilling to make changes as he didn’t understand the changes that had taken place (a change management issue.)  NOBODY involved was responding to calls.  As it turned out, the group’s manager lived in my town, and I got to knock on his door at 10:00AM on a Sunday morning.  His wife wasn’t happy (he had been up all night) and did indeed get him up.  While he resolved the issue, a few months later he resigned and went to work at a different company. 

In this case, the team was not structured to focus on a multiple day issue….and response was poor.

In another case, a new virus definitions in client’s antivirus system determined the operating system was bad, quarantining the operating system.  The client had a policy to delete quarantined files, so with the speed of automation thousands of operating systems were deleted.

The senior manager quickly determined this would require a sustained 24/7 response, and teams were “nominated” to cover 12 hour shifts.  We were asked to help on a sustained basis, providing process oversight and helping with crisply doing turnovers.

To the credit of the senior manager, this approach allowed a sustained response as systems we recovered from (gasp!) tape.

Large IT shops often run with multiple shifts and a technical response is more organic.  Smaller shops tend to have an operational capability 24x7, and may lack the detailed technical response.

When planning or reacting to major events, think in terms of how to rotate your staff for a sustained time.

Friday
Apr262013

Restaurant Review - Fogo de Chão

Fogo de Chão

200 Dartmouth St.
Boston, MA 02116

(617) 585.6300

I hadn’t planned on doing a review of this restaurant.  Frankly, it promised to be a gluttonous experience….not in the vein of “healthy options dining out.”  My mind changed while speaking to the bartender of the restaurant, who was at work the day of the bombings at the Boston Marathon.  She shared her story with some tears, and I did the same.  The building was surrounded by news crews….and so business was off.

The first challenge was parking.  The restaurant is in the same complex as the Westin Hotel.  While there is parking there, I’ve found it is always full.  So I parked over at the Marriott, and walked down the Dartmouth Street. 

News crews were still on the corner covering the events of the day.  It was hard to get into the restaurant without remembering.

The bar was at the top of the entry stairs off Dartmouth.  Sitting at the bar, a member of the news crew came in and commented how they were tired of eating meat all week at Fogo de Chão, a Brazilian steakhouse. How can you ever tire of eating meat?

The truth is, a client requested to dine at this restaurant.  The client loves being a carnivore, and Fogo didn’t disappoint.  He warned us not to eat anything during the day, good advice before the “all you can eat” experience.

The web site sets out an expectation:

Dining Experience

Step 1: Sit down, relax, and enjoy a drink while we explain the Fogo® dining experience.

Step 2: Visit our gourmet salad and sides bar. Enjoy over 30 items including fresh cut vegetables, imported cheeses, cured meats and Brazilian side dishes.

Step 3: Turn your card green side up, signaling that you are ready for our gaucho chefs to begin tableside service.

Step 4: Choose from the 15 cuts of delectable fire roasted meats that are brought to your table, sliced, and served by our gaucho chefs.

Step 5: When you are satisfied, flip the disc to the red side until you are ready for more offerings.

Step 6: If you wish, end the meal with one of our delicious desserts.

The dining room has a large salad bar in the middle, with rooms off the side.  Dinners are fixed price, $48.50, (Salad Bar Only - $24.50).

Once seated, we immediately were ushered to the salad bar.  “Don’t waste your time with the cheap filler,” warned our client.  The truth is the salad bar had a little of everything, and had I not wanted to have some meat it would have been a fine dinner in its own right.  When you go to a meat place, salad goes along with it…and is not the main course.

As we were finishing our salads, the gaucho chefs brought skewers of
meat cut at your table. Options included picanha, filet mignon, beef ancho, alcatra, fralsinha, costela, cordeiro, frango, costela de porco, lombo and linguica.  Suffice to say the beef, chicken, lamb, pork and sausages were all served hot and sizzling, with diners needing to “help” hold slices as the gaucho wields the big knife.

Our client mentioned he wore an older shirt as it is quite possible to get some meat juice on your clothes.  I didn’t get anything on my shirt, although the tablecloth was fairly covered.

Passing on the dessert course was my concession, although the others had chocolate molten cake, papaya cream, and turtle cheesecake.

I also flipped my disc to red before the others, so while I sampled everything didn’t leave feeling bloated.  All and all we must make sacrifices! 

Hours

Lunch
Mon-Fri 11:30-2:30


Dinner
Mon-Thur 5:00-10:00
Fri 5:00-10:30
Sat 4:30-10:30
Sun 3:30-9:00

Fogo de Chão gets a GREEN LIGHT…go and enjoy. 

About the RAG scale:

       Green Light – Go and enjoy

       Amber Light – Use caution

       Red Light – Save your time and money

 

Wednesday
Apr242013

Why resist process?

We’re admittedly process consultants, and have a bias towards supporting process.  That said, we see a number of instances where process is resisted.  Why?

One client asked for a gap analysis of their processes to industry standard process.  We started down the path of a binary (yes, you have the process….or no, there is a gap.)  As we got further into the engagement, we were struck by the naiveté of this approach.  While technically NONE of the processes were documented, the truth is the organization was following a process.  So a binary wouldn’t fairly evaluate status.

A colleague suggested a shift to something more of a Capability Maturity Model Integration (CMMI) approach.  In this approach, we evaluated the Maturity of the processes.  Using this approach, we were quickly able to evaluate a series of processes and their current and intended maturity. 

What we discovered was a series of processes suitable for the existing business, largely operating on the “tribal knowledge” of a series of long term employees.  Adding staff was a challenge, as this knowledge needed to percolate to anyone new to the group.  This often took time, a rare commodity in this growing organization.

That said, the only way for them to grow and leverage their processes was to document them, in simple, clear language, so others could be brought to bear.

Sometimes it seems process is equated to bureaucracy or a way of doing things in the least efficient manner.  The US Tax Code comes to mind as the working example.  Well-designed process does not need to be bureaucratic…if anything, it should be enabling.

Another client was working on the handoffs between various parts of the organization.  In (lightly) documenting the process, some “sticking points” were apparent.  We challenged the process owner to address those sticking points.  “Oh, I am concerned about rocking the boat.”

Our view is simple.  Improving process can be incremental or disruptive.  Either approach has merit and application.  If you’re not improving the business process…then you are not making a difference.

“Process” is not a four letter word.  Process is important in achieving consistent, repeatable results. 

Some organizations are successful delivering business process outsourcing (BPO).  How have they done this?  They’ve passionately tackled certain processes and optimized every step.  Certain functions lend themselves nicely to business process outsourcing (payroll as an example.)  It’s our belief non-core business functions should be considered as candidates for BPO.

Core functions should be where businesses focus their attention on optimizing process.

Tuesday
Apr232013

Erin Runs the Boston Marathon, Again – 2013 Update

Regular readers know my daughter runs Marathons.  Her last scheduled Marathon was the New York Marathon, where she was a numbered runner.  Sadly, that Marathon got canceled due to Hurricane Sandy.

We have various traditions we follow.  We always carbo-load the night before, and this year was no difference.  Erin’s entire family and her running mate/boyfriend joined us.

The next day we have breakfast at Chet’s Diner.  The entire Chet’s “family” makes over Erin, and Erin brims with pride.

We drop her off at the Hopkinton State Park, where she rides a school bus to the start. 

While she prepares to start, her “support team” makes its way to designated stops.  These stops are selected based on our ability to get in and out of the area swiftly.  We met her in Framingham, Wellesley (twice), and then rush to greet her at the finish.

We were standing next to the Lenox Hotel waiting for Erin when the explosions occurred (see photo).  We were on the Boylston side closest to the second explosion.  The first one seemed almost celebratory…until the smoke.  Then the second one created panic as people just turned and ran.

From the New York Times

I sent out a tweet…more to let the world know badness was underway at the marathon.  Note the time…2:50PM.

 

 

 

Two of the family stayed together….and walked to Fenway Park.  Erin’s boyfriend and I stayed in the area, because we needed to find Erin (daughter/runner) who was still on the course.

 

 

We had parked under the Prudential Tower (Pru), and moved to that area to find Erin.  Calls and texts would not go through, we were communicating via Facebook and Twitter.  We quickly learned everyone was OK, and then needed to reunite.

 

 

We were forced to “shelter in place” in the Pru (at Saks – if ever there was a nice place to shelter in place it’s Saks)….and then were hurriedly tossed out on Huntington Ave (apparently concern for another device.)   My cell battery went dead.  We did find out Erin was off to connect with the others near Fenway Park.

Erin’s boyfriend and I walked from the Pru to Fenway Park, and then on to Brighton where my son could pick us up (cars were not being allowed into Boston.)  So…we walked from the Pru to Brighton….roughly 2.2 miles.

The blasts were very loud, and shook the area.  The smell was that of gunpowder.  Erin’s boyfriend, being taller, saw bloody things a young man shouldn’t see…and that’s very sad.

 

 

My car was retrieved from the Pru Tuesday night (free parking!).  First responders were amazing (swift, and overwhelming response)….   I had 7 phone calls, 17 text messages, and 26 Facebook messages when I got power to my phone around six Monday night.  And gave one interview myself to a press outlet following my twitter feed.

As a father, I am worried about the scar tissue this is having on my family.  To address, I orchestrated a family dinner Tuesday night (the next night)….gave them all a chance to talk about it from their perspective.  We also got together Saturday night. 

For all of us, it is about knowing there is a deeper connection and support network within our family.  We all know it, and at a time like this it is so necessary to reinforce.

Family will get us through this.

And Erin is already planning her return.

 

Friday
Mar012013

Healthy Choices While Dining Out: 75 on Liberty Wharf

Healthy Choices While Dining Out: 75 on Liberty Wharf

220 Northern Ave.
Boston, MA

(617) 227-0754

While I try to be objective in my reviews, there are biases creeping in.  For example, almost anything in the Liberty Wharf area in the Seaport District is a hit because of the waterfront location.  Places like Del Frisco’s and Legal Harborside are thriving, while some of the old guard get ready to go.

On a recent wintry Saturday, Yvonne and I spent an evening enjoying dinner and some adult beverages while overlooking the fish pier.  I was fascinated watching the road crews scoop up piles of snow and truck it away, wondering about the environmental impact that would come from a few shovels of snow going into the harbor.  (These are heady times.)

As we enjoyed some wine, we reviewed the menu and found it offered a variety of fresh seafood AND Gluten Free choices.

The menu had a number of entrees on the healthier side of the ledger, including Steamed Mussels, Atlantic Cod Filet, Seafood Stew, and Meyer Lemon Chicken Breast.

On this particular evening, we enjoyed the Char-Grilled Atlantic Salmon Filet, “served with roasted organic lentils, sautéed spinach, wild mushrooms, crispy polenta, grilled asparagus and roasted red pepper coulis.”  This dish included many highly recommended healthy options (salmon, lentils and spinach), and was light, yet flavorful.

I can’t honestly say I’m a big salmon fan, yet I found the preparation and presentation of this dish very enjoyable.  Grilled asparagus is one of my favorites, and these large crisp spears were particularly delicious.  The polenta had an interesting presentation and delightful taste.  The two patrons sitting next to us ordered the same entrée after seeing ours delivered and hearing our comments!

Overall, 75 on Liberty Wharf is one of my absolute favorites in the Liberty Wharf area.  I rue the day the summer arrives and lines form outside this little find of a restaurant.  Until then, saddle up and make the trip into town.  You’ll be happy you did.

Hours

Monday – Thursday
11:30am – 3:00pm
5:00pm – 12:00am

Friday:
11:30am – 3:00pm
5:00pm – 2:00am

Saturday:
11:30am – 2:00am

Sunday:
10:30am – 12:00am *Brunch is available Saturdays and Sundays

75 on Liberty Wharf gets two GREEN LIGHTS…go and eat healthy!

  • Overall – Green Light
  • Healthy Choices Dining Out – Green Light

About the RAG scale:

       Green Light – Go and enjoy

       Amber Light – Use caution

       Red Light – Save your time and money

Monday
Feb042013

Healthy Choices while Dining Out

Legal Harborside

270 Northern Ave.
Liberty Wharf
Boston, MA 02210
617-477-2900

Following up on my last post, readers of my blog will be happy to know that I am down 36 pounds since November, and that I am now more-than-ready to re-engage in the “Restaurant Guy” blog, with a new focus on healthy choices

I’ve contended the term “Healthy Dining Out” is an oxymoron, however, my girlfriend Yvonne, says “Of course, it’s doable!”.  So, as the “Restaurant Guy” blog evolves, let’s find healthy eating out options!

A client of mine told me about an absolutely incredible crusted tuna dinner he had at LTK (Legal Test Kitchen -225 Northern Ave, Boston, MA 02210.)  He enjoyed it so much, he inquired after the healthiness of it.  The word came back from the kitchen…2800 Calories.  That’s the equivalent of five Big Macs.  In his words, “He would have left LTK thinking he had a healthy tuna dinner had he not asked for the calories.”

Two days later, I picked up Yvonne at Logan after her three-day business trip.  Sitting in Friday night MassPike traffic was NOT my idea of a good time, so we went over to the Liberty Wharf area. We had openers at 75 on Liberty Wharf (one of our favorite spots), while waiting for Legal Harborside to open.  The view, the wine, the service and the conversation were all amazing.

I had made - reservations at Legal Harborside for 6pm; my thought was “This is Legal’s…it has to be healthy, right?”

We were greeted by a lovely hostess, who sat us at my requested table overlooking the harbor next to a gas fireplace.  The night was certainly shaping up to be special. 

Our waiter came to the table, described the specials.  We immediately asked him for healthy choice recommendations.

He laughed, and said “Go with the chicken, it’s the healthiest thing on the menu.”

Hold on.  The healthiest option at Legal’s is the chicken?  There is something counter intuitive about this.

I started to get concerned.  We could have gone to Del Frisco’s for a healthy steak.  This is a fish place; with the exception of mercury in some fish, isn’t fish healthy?

Thankfully, Yvonne kicked in.  Yvonne started asking how the fish was prepared.  To his credit, the server was well versed in how the meals were prepared, as well as some meals to simply avoid.

Yvonne quickly honed in on scallops (pan-seared, on bed of vegetables, with polenta).  The issue was the scallops were prepared in butter.  A consensus was quickly reached… could the chef prepare the scallops with olive oil?

A quick check had our scallops’ order being prepared. 

The other thing Yvonne and I have been doing in the past few months is splitting an entree.  With all due respect to my late parents, I was always taught to eat everything put in front of me (“There are starving children in Biafra.”)  By splitting an entrée, the caloric intake is immediately half of what it would have been otherwise.  This is respectful of a quick suggestion a nutritionist made, “Eat whatever you want, and don’t eliminate the things you like, as you’ll crave them later and binge.  Just cut the volume in half.”

Dinner was fabulous…and then it was time for dessert.

We went with a pear.  Far better for us than the Legal Profiteroles.

Overall, a good compromise allowing a fabulous evening to continue.

One thing we debated is how to rate these experiences.  Legal Harborside already got a green on the RAG scale.  On the Healthy Choices Dining Out Scale, Legal Harborside gets good marks for cooking with olive oil at our request, however gets a Red light for Healthy Choices Dining Out.

  •  Overall – Green Light
  •  Healthy Choices Dining Out – Red Light

About the RAG scale:

       Green Light – Go and enjoy

       Amber Light – Use caution

       Red Light – Save your time and money

 

Monday
Jan212013

Legacy Systems Don't Have to be Bad

I was reading an article, NASA’s older Mars rover notches another milestone, in USA Today and was reflecting on how we don’t do enough to praise and learn from the engineering required for systems to last well beyond their useful life.

 

Opportunity, the Mars rover, was scheduled to work for three months and is going on its tenth year.  In the article it points out “It has an arthritic joint in its robotic arm and it drives mostly backward due to a balky front wheel,” but also says these are “more annoyances than show-stoppers.”

We all have stories of systems operational for ten or more years.  Mine was around an HP3000 mini-computer running a trading system for an investment management firm.  It took us around ten years to retire the system because it never caused us a problem, and never became a priority.  The tipping point was the half-million dollars in maintenance we were going to be required to pay for the hardware and software.

  • What makes a system last a long time?  Do we ever ask ourselves how it was architected?
  • When does a system become “mature?”  What design changes enabled a reduction in support?
  • Why do mature systems have fewer outages?  What is the impact of changes on stability?
  • Do mature systems have the functionality needed by users or are users just compromising?  Are users capable of compromise?

What I have come to realize is we equate “old” with “bad.”  I am currently doing a consulting engagement as an interim CIO for a mid-size company.  The executive team keeps asking about the strategy around a critical system deployed in 2001.  They think they must deal with the system because it is over 10 years old.  After a few months, I have assessed there are many more systems which are vulnerable, end-of-life, and high risk.

As I examine this 10-year old system I have discovered the following practices keeping it stable and productive:

  • A development, test, and production environment all of which have been properly capacitized
  • Strict release practices and schedule
  • Strong QA practice
  • Skilled and disciplined team of developers with strong management
  • A well thought-out and designed database, application, and middleware architecture

As I reflect upon my experiences with legacy systems I have come to understand well designed, architected, and supported systems can last a long time.  The more useful life a system achieves the better the return on investment and the better it is for IT.  

Monday
Jan072013

Where's the Restaurant Guy?

A number of folks have reached out asking what’s happened to “The Restaurant Guy.”   ThePeople chasing me around town (Courtesy goodyearblimp.com) truth is I’m still out here….and would like your indulgence to change up the reviews.  Here’s why.

My Westborough Patch blog started on June 5, 2011 with a review of the movie Bridesmaids.  Yep, when I first started, I did reviews of events, movies and restaurants.  Over the course of the 110 posts Patch kindly shared with you, my focus was voluntarily narrowed.  Movie reviews have a limited shelf life, as do events.  Yet restaurants survive, evolve and sometimes perish.  Having people stop me on the street to debate or support a review is fun, and you’ve always been good sharing suggestions for places to try.

Over the course of the 102 restaurant reviews, we’ve agreed/disagreed and always had fun.  That’s the good news.  Now to the serious stuff.

Back in November, I went to the Dr for my annual physical I go to every five years.  My Doctor has been my doctor for 30 years, she knows me well.  While I’ve always been to the large side, my Doctor would say things like:

 

  • 2002 - “You’re big, and your numbers are all good, so your body is used to it.  Your biggest challenge is you’re a guy.  Guys don’t live as long.” 
  • 2007 – “You’re big, and your numbers are all good, and you should think about this.  Diabetes is a big issue in the US today.”
  • 2012 – ““You’re big, and your numbers are all good, and you need to change something. NOW.”

 

You see, over the course of the 102 restaurant reviews I’ve added about a half pound a review to my frame.  It’s my doing; nobody forced me to do this.  And still there are a bunch of guys from Goodyear chasing me as a runaway blimp.

So, I’ve made some dramatic changes in nutrition, and am going to the gym with a personal trainer.  I’m optimistic and have still have miles to go.

What to do with the restaurant blog is the question.

I’ve decided to stop producing the videos.  While a blast to make, the actual views are in the 300 range. It takes a lot of time and effort to produce, so we are going on hiatus.

I also stopped writing the blog.  And yet so many people reached out, I feel like I’m not being fair to you or myself.  And my concern is I am not convinced there are healthy restaurants, so what to do?

As I spoke to a very good friend about this, she challenged me.  She’s suggested an exploration of healthy choices when dining out.  As I was thinking on this, Susan Manning, Regional Editor of the Patch, reached out.  Sharing my quandary, she replied, “I don’t think you need to find healthy restaurants, only healthy options at the ones you visit. People, I think, would love that, myself included!”

And then my thankfully challenging friend reached out with references for healthy eating while dining out.  She couldn’t be more supportive, as is the case with my kids (with the exception of the bag of Oreos on Christmas morning!)

So, with your indulgence, let’s shift the focus a bit.  This means we’ll revisit some restaurants already reviewed, and certainly we’ll stop by new ones. 

Getting out weekly is a challenge right now for me, too, as my company has some travel needs.  While the posts won’t run weekly, hopefully you’ll enjoy them!

Your help with suggestions is always welcomed….it helps these blog posts be something we can discuss when we bump into each other around town.

What do you think?  Should we make this journey together?

Monday
Dec102012

People Buy From People – and You’re not Ready Until You’re Ready

It’s pretty common knowledge Thanksgiving is my favorite day.  My daughter and her significant other were helping me get the bird ready.  And while I had put a filter and coffee in my old Mr. Coffee, water was still needed.

After asking Mr. Sig Other to add water and perk the coffee, it was all I could do not to laugh out loud when the poor guy poured the cold water right over the grains.  As I thought about it, he’d grown up in the age of Keurigs and coffee stores.  Old school Mr. Coffees are dinosaurs.

I could hardly blame him.  My coffee tends to come from Dunkins during the week, with a stop at a coffee shop on the weekends or in the evening (for a decaf.)  My Mr. Coffee pot was used all the time to water plants, and rarely for making coffee.

Being in a happy/celebratory mood, and with visions of fresh lattes enjoyed in front of the televised Macy’s Thanksgiving Day parade, I ran over to my local Starbucks for a Verismo machine.

I thanked the young Barista for working Thanksgiving Day, and asked for a demo of the Verismo.  The machine worked flawlessly (as it should for two hundred bucks.)  She let off a squeal of delight when I said I would take one, as it would be the first sold, it was Thanksgiving Day, and apparently she gets a little spiff for selling it.

The machine worked great all day, and everyone had a caffeinated Thanksgiving. 

I kept having issues with the used pods falling out, and discovered (when I actually read the manual the next day) the used pod storage container was missing (based on the pictures in the manual.)

No worries.  It’s Starbucks.  They’ll handle.

 

  1. I called Verismo tech support.  They said I had to go to the store.
  2. I went to the Store a few days later, and I was told I had to call Corporate.
  3. Corporate was quick to give my Starbucks card an inconvenience credit, and then patched me over to Verismo tech support.
  4. Verismo tech support said to go to the store with the machine.  “If they can’t help you, have them call us.”
  5. After packaging the machine back up, I went back to the store, and was told there is nothing they can do.

 

At this point, I was getting tired.  And with my machine down I couldn’t have coffee. 

So I told the delightful and helpless Barista I was leaving the machine, calling the credit card company to dispute the charge, and telling everyone I know about the experience.

For me, that’s social media.

So I put some posts up. These posts are all linked so it didn’t take much to tell my friends to beware.   My friend Marsh Sutherland shared.

 

 

 

 

 

 

 

 

 

 

 

Within minutes, I got the attached (names removed):

Subject: Verismo

Message: Hi Gary.  This is Starbucks in Westborough.  I was unsure if it was you who had a problem with your Verismo until I just saw your status update and verified that it was you.  The policy surrounding Verismo returns is that we can’t refund a Verismo without a receipt. While my employees were simply following policy, there is a little leeway on my part, especially if I know the customer and may be able to waive the requirement of receipt. I can definitely help you with the part you need if it the part I am thinking of.  Feel free to contact me directly at my personal email address, which I provided.  I am sure we can get this resolved to your satisfaction.

The next day, I went in to the store, reclaimed my machine, left with a part from the demo machine, and shared stories with the store manager on the Verismo (her wife is pregnant, and she is looking forward to the day the little one can use the Verismo it’s that easy.)  I called the credit card company to resolve the dispute, and did another post.

All is well.

I thank you if you are still hanging in there on this long set up.  This isn’t about the power of social media.  It’s about basic corporate blocking and tackling.

While my personal machine is all set, it is clear Starbucks is having an issue.   From my perspective, Starbucks “rushed” the product to market (saying in October it would be in 65% of retail stores) without having the appropriate support structure in place.

What do I do now if a part on my machine gets accidentally broken? I can’t go into the store and hope they’ll scavenge off the demo machines.

We see this happening in IT all the time.  Deadlines loom, and the IT Service Desk is not prepared to support a new effort (be it hardware, software, process or combination.)  Yet a deadline is coming (especially year end as they are often tied to bonuses) and so something is pushed to production without a support model.  At Harvard Partners, we believe the support organization should participate in the Change and Release Management processes and be empowered to say NO if they are ill prepared to support something.

At Starbucks, this would mean a better job coordinating between Verismo support and Starbucks Store Operations (aka process!)  It might also mean delivery of a spare parts ordering website consumers can use.

Far too often the pressure to hit a deadline overrides support.  Looking back at my Verismo story, think about how much time (Verismo Support, Starbucks Corporate, Barista’s and store managers, me!), costs (toll charges, complementary drinks) and ill will was created over product management not spending a little more time to get the processes set.  You know if I had the issue, others are as well. 

I expect better from Starbucks, as I do IT support organizations!

Friday
Dec072012

Toby Keith’s I Love This Bar and Grill 

Toby Keith’s I Love This Bar and Grill

275 Patriot Place
Foxborough, MA 02035

(508) 543-8629 (TOBY)

A recent business lunch took me back to Patriot Place near Gillette Stadium.  One of the meeting attendees suggested Toby Keith’s I Love This Bar and Grill (TK).   I’m not a country music fan, and for those who may not know Toby Keith is an American country music singer-songwriter, record producer and actor.  It might be a painful meeting.

My first challenge was finding the property.  It is nestled down a road separating Tavolino and Old Navy.

My first impression of the place was favorable.  You see, my beverage of choice on a weekend evening is Jack Daniels.  I am even a Tennessee Squire. The entry to TK’s was decorated with a large stack of Jack Daniel’s barrels (an appropriate nod from TK’s hometown of Clinton, Oklahoma!!)

Once in the main restaurant, I was immediately struck by the Texas-sized proportions of the place.  This restaurant is 20,000 square feet, nearly half an acre.  There is an 85’ long red, white and blue guitar above a guitar shaped bar.  The ceilings are very high…

Wandering around before the other attendees arrived, I noticed a large stage area at one end, and “Bullet” the mechanical bull.

As the meeting attendees arrived, one commented how the place is very busy at night, and our waitress confirmed weekends are “nuts.”  Frankly, I began thinking a trip to Foxborough on a weekend night was needed.

The menu was eclectic and varied.   As we were going Thanksgiving week, one person in the party declared it was acceptable to eat poorly, as he quickly ordered Chicken Fried Steak.  He went on to explain it is something he can’t regularly get in restaurants, and he had a hankering for one.

I had to have the Fried Bologna, because Mom used to make it.  And while Mom didn’t use thick cut bologna with cheese and onions, she did include Miracle Whip.  Mom didn’t serve with thick cut fries, either. 

The others in our group opted for the relatively healthy options of a Tortilla Bowl soup (tomatoes, onions, peppers and spices with diced chicken), with a Southwest Chicken Salad (iceberg and romaine lettuce with bacon, bleu cheese, chopped egg, avocado, tomatoes and smoked turkey) and the sweet bourbon salmon (a 10oz salmon filet marinated 24 hours in a sweet bourbon sauce served over rice and a veggie.)

The meeting went well, with everyone enjoying their food.  As we wrapped up, I was going to ask each person for their thoughts.  Not one crumb was left on any plates.  All four were in the “clean plate club.”  Frankly, I was pleasantly surprised as chain theme restaurants can be iffy on food, and this one passed with flying colors.

While we were there for lunch, one thing I expected never materialized.  I thought we would be listening to endless loud country music….and while it was playing in the background it was not a distraction.

We all agreed we would meet there again, with the next meeting already scheduled for an evening.  I’m expecting a great time!

Hours

Open 7 days a week: Monday-Saturday 11:30AM – 12:30AM and Sunday Noon – 12:30AM

 Toby Keith’s I Love This Bar and Grill  gets a GREEN LIGHT…go and enjoy.

About the RAG scale:

       Green Light – Go and enjoy

       Amber Light – Use caution

       Red Light – Save your time and money