Maybe our recent trip to Paris has inspired us to bring a bit of philosophy into the restaurant game.  The existentialist philosophers of the 19th and 20th Century may seem to have little relevance when it comes to running a successful restaurant. Can the likes of Soren Kierkegaard, Jean Paul Satre and Albert Camus teach us, in the hospitality sector, anything useful? 

 

Well, firstly, these guys ate out a lot. On any given day you would often find the existentialists philosophers, at a table, wearing a black roll neck, discussing the meaning of life over cocktails and food. But how on earth does this have any relevance in today’s industry? Well existentialism is pretty complicated but it was born out of another, simpler,  philosophy called Phenomenology.  Phenomenology was all about making sure we experience things fully, with full presence and consciousness.

 

So if I’m having a cup of coffee, I focus on that coffee, it’s smell, it’s velvety texture, it’s rich taste, the warm comforting feeling it creates in my body, the bitter chocolaty aftertaste the kick of the caffeine.  All of a sudden a cup of coffee is quite a complex amazing thing. The alternative is to be drinking a cup of coffee with no awareness of what I’m drinking, lost in my own thoughts, oblivious to the wonders of the hot beverage and the world.

 

To Phenomenologists, this was the joy of being human, to be able to be conscience in our interactions with the world. It’s all to easy to switch back to autopilot. I see it all the time; FOH staff just going through the motions with no attempt to connect to the people in front of them. Now I don’t know about you but I want all my staff to be Phenomenologists, staff who are actively engaging with the food we sell, staff that are actively engaging with each and every customer, staff that are present, with their colleagues, their friends, their customers, fully present in their work. If you want a great energy in your restaurant 19th century French philosophy isn’t a bad place to start.

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