RE-VISIONING

There is so much in a word...how many times have we made 'revisions' to things...such as our writings or our plans. I was playing with the word 'revision'... now I know about revisions as I have made many with my novel in progress, so I know this word well. At least, I thought I did.

Then, I sounded it out in a different way 're-VISION' - now we are getting somewhere. We've all had a vision when we started our restaurants, cafes, inns or other endeavors. Then, life and business seems to take over, and pretty soon we find ourselves buried under things that have to be done to survive, and somehow that vision just slips away. Now is the time, when business is down, to get a good RE-VISION of our vision.

Let's all sit back and take a good look at what we thought we wanted, what we have now, and if it is moving in the direction that works best for us, or does it need to be put back on track... a cup of coffee or tea, and a walk through our establishments alone... just look at what it has become...is this you? is this your vision? It is time to take a good look, as life is way too short to be letting your business run you.

Feel free to post your thoughts on your 'RE-VISION' -

Soon, this blog will be going strong.... I am in the process of phasing out one segment of my career (life) and moving on to the next. The next being moving to Idaho and devoting most of my time to the restaurant consulting business. I say most of my time, as I want to write as well, and spend time in the mountains with my four dogs, two horses and a burro.... At the moment, in my spare time, I will be going off to Idaho to look at property, then back here to continue my work......

I love it here....managing this guest ranch and living in these beautiful Chiricahua Mountains has been the best thing I have ever done. I've learned so much about myself.... please check out my other blog, 'stepping back from the border'... which will cover my experiences of living here....whereas this blog will be about restaurants and foods and ambiance and about ways we in the restaurant world can start making a difference.

Enjoy the rest of your summer.