Though it [sort of] works for some, blowing up a fake competitor’s restaurant may not be the best way to make your operation stand out from the crowd.

So what can you do to stand out?  Many would argue that great food is the foundation of a successful restaurant.  Many would also argue that financial savvy is equally important.  But what if you have these bases covered?  How do you stand apart from the next bar or restaurant that serves good food and keeps up with their accounting?

Service may just be the answer.  Witness Chili’s recent decision to upgrade their commercial kitchen equipment in an effort to cut down service times.  This step has several benefits: more satisfied customers, faster turnover, quicker times for “to go” menu items, and more.  Chili’s has not released a specific list of the equipment to be put in place, but to implement their idea in your own eatery, take a critical look at what slows your cookline down to get ideas for improvement.  There are certainly plenty of ways to improve service without compromising quality.  What ideas do you already use in your own restaurant?

In other news, who hasn’t been entranced by the Olympic performances of American superstar swimmer Michael Phelps?  Want a sneak peak into what gives him the energy to continue breaking record after record?  Just check out Serious Eats’ post on the diet that keeps Phelps in top condition.  (Warning—it might alternately make you feel hungry or overfull…)  If you’re on FohBoh, you might also want to join the new “Olympic Fever” group that has a good Phelps discussion going.  (And if you're not on FohBoh, why?)

Have a great Wednesday!