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⚙ Hi {{first_name_tally|Operator}},
My brother and I launched a business 2 months ago. $120K revenue - cash in bank, baby.
Here's the thing we obsess over (and yeah, it sounds insane): every new lead that comes in, we go see them in person. Immediately.
Like, inquiry comes in at 3 PM? We're booking flights that night.
Car, plane, train - doesn't matter. We show up. I stole this move from Will Guidara (and wrote about this two years ago).
Will ran Eleven Madison Park (one of the best restaurants in the world), and he’s known for unreasonable hospitality.
For example, he trains servers to place every plate so the Limoges stamp faces the guest right-side up when they sit down. No one flips plates over to check. But that one obsessive detail - done with total concentration - sets the tone for how they do everything else.
How they greet guests, pour champagne, end the meal.
Same idea, different margin structure.
If we treat the first interaction like it's disposable - "let's hop on a Zoom" - that's how we'll treat the rest of the relationship.
But when we show up before they've even decided we're worth their time?
Different energy. Different close rate. Different business. I’ve attached that piece here as a fresh reminder to myself (and you) that a touch of humanity can go a long way.
- Rameel
PRESENTED BY THE BOTTLENECK
Stop Being the Team’s Firefighter. Start Acting Like Their Future COO
Your calendar is full. Your brain is fried. And somehow, your work still flies under the radar.
Here’s the truth: You don’t get promoted for working more. You get promoted for fixing what’s broken.
Bottleneck Breakers is the system I used to:
– Trim 20 hours of busywork a week
– Fix the stuff that actually moved the needle
– And earn a COO title before I turned 30
🧠 No video lectures. Just drop-in systems that make you undeniable when promotion season hits.
How to Provide Unreasonable Hospitality
When a customer’s parking meter is about to expire, what should a restaurant owner do?
Be like Will.
If you don’t know Will Guidara, he is infamous for the ridiculous levels of hospitality at his restaurants like Eleven Madison Park.
Eleven Madison Park is continually ranked one of the best restaurants in the world. Many credit this ranking to always over-delivering for the customer.
As leaders of organizations, we’ve all struggled with getting our teams to provide an amazing experience to our customers.
How does Will do it?
He prides himself on recruiting those who might lack experience but bring 100% enthusiasm to the work they do every day.
Will has correctly determined that people WANT to do great work. They just need to find their zone of genius.
He hyper-focuses on the details of how his team conducts themselves. A perfect example is when Will said…
“We trained the people setting the dining room to place every plate so that if a guest flipped it over to see who had made it, the Limoges stamp would be facing them, right side up.”
Why would Will do that?
By asking the person setting the dining room to place each plate with total concentration, Will was asking them to set the tone for:
how they’d do everything over the course of the service
how they’d greet our guests
pour the champagne to begin a meal and the cup of coffee to end it.
Sloppiness has a way of spreading.
