The Quality Value

IMG_1125Juan and Antonia started the Alberto’s Bistro in the French Market of the French Quarters of New Orleans five years ago; naming the place after their son. This eatery cannot be missed as it is right at the entrance of the French Market. Antonia ran this initially without any alcohol being served because Juan ran another restaurant in another part of the city. With increasing demand potential, they decided to focus all their energies on this one. I write specially about this eatery because of the Quality Consciousness of the entire family in serving customers and the passion of Juan to make great food in the kitchen. In fact I had to coax him out of the kitchen to get a picture. Corporates can do great by just observing this family work in unison, serving customers with a single devotion as well as the love, pride and affection for each other that manifests when they speak about their business and the way they conduct themselves.

IMG_1128The speciality of this place is the Muffuletta which is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.

IMG_1127Juan used to be a chef in one of the best five star hotels in Spain and his passion for food spills into using the freshest of ingredients. I had the vegetarian variety and the quality and aroma of Olive Oil used in it is to die for. You have to be patient as Juan bakes the bread fresh and then makes the sandwich. It is very difficult to stand out in a place where there is great food all around. Yet this little eatery is a remarkable exception for the great Quality of Value they bring to a wholesome Customer experience despite being just a market cafe.

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I have nothing against franchises and big businesses. However. quality has been sacrificed in the attempt to commercialize profit by commoditizing every ingredient. I can assure that even if the same ingredients were used, the love, warmth and care that Juan allows in the making of a simple sandwich cannot be replicated in most commercial joints. It is this quality that not only North America but the world over businesses must learn to incorporate. It is not enough to bring personalization and interactivity in enterprise applications and software. It must manifest itself into Customer and Consumer experience. It must make someone like me write about the experience; where I am neither a food critic nor am I paid to advertise for them. I wish this family grows and sustains its love to serve people and be an example of what great business is all about. If you happen to visit New Orleans, do not miss this opportunity to meet this family and have their muffuletta or many of the other good stuff that they serve with their heart and soul.

 

About Subbu Iyer

Subbu Iyer is an Innovation & Transformation Leader as with 28 years of serving customers globally. He is currently the Chief Designer & Transformer at Energizing Innovation, an enterprise that is being founded to facilitate continuous growth in enterprises and as a consequence create societal wealth. The Radical Shift that this enterprise intends to employ is focusing on the Potential rather than the Performance of a business. He has been a serial entrepreneur and an intrapreneur in his past life, having founded Nihilent Technologies and Nandaki Systems besides being associated in senior leadership roles with firms such as Coopers & Lybrand, Cambridge Technology Partners, Tata Consultancy Services, Wipro Technologies and Steria.
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