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Last Update: Saturday October 21, 2017

Key Idea: Search the World for the Best

Whatever you need, the best in the world is not far away. More...

Key Question:

A: 

To buy from the best means you should be shopping the world.

Q: How does global sourcing deliver quality and value pricing?

A: To be the best in the world at what you do means you must purchase quality products, parts, ingredients, technology, etc. Thomas Keller is not as intested in the price of an item as he is in the quality and the dependability of the supplier. On the other hand, just as Thomas is finding the high quality ingredients he needs from all over the world, you may be able to find the best prices. Global sourcing is comparison shopping for your customers throughout the entire world. Prior to the revolution of the Internet, this was virtually impossible for the small business owner.

Today, the most remote vendor is just a few keyboard clicks away. Suppose you had a cold and went to your local pharmacy to purchase your favorite cold medicine. There it is on the shelf, at a certain price. Do you buy it or do you note the price, get back in your car, and travel to 25 more pharmacies and grocery stores to get that same product at the best possible price? Of course, you buy it. But suppose all the prices for that cold medicine at the various locations surrounding your home were known to you before you left your house? Wouldn’t you go directly to the best offer? That’s what the Internet has done for us!

As small business owners, from our businesses, we can research available products quickly, accurately and globally. Global sourcing doesn’t just mean getting the best prices, it means expanding the product catalog to more pages than we can possibly imagine. We have the opportunity to provide our customers with the best products at the best prices. We can change our inventory mix from week to week always offering our customer the best selection of quality at the most reasonable prices possible.

Chef Thomas Keller does this. He, like so many chefs, cooks with what is fresh and to him, fresh is what can arrive from the field, ocean, stream or ranch just a few hours after it has been harvested.

Think about it

Are you taking advantage of global sourcing possibilities available to you? Have you changed the way you procure goods and services because of the Internet? Could you?

Clip from: The French Laundry with Chef Thomas Keller

Yountville, Napa Valley, California: He took a little-known restaurant in a little town and turned it into one of the most famous places in the world.  Le Monde said (paraphrased), "Can it be possible that the best French restaurant is not  in France but ...California?" 

Visit The French Laundry and the man who made it come to life, Chef Thomas Keller.  He now also owns Per Se in New York City, and Bouchon in Yountville and in Las Vegas.  To accomplish this growth, he has recruited, hired and trained some of the best chefs and service people in the country.

Writer Irvine Welsh had this to say about dining at The French Laundry,  "...I salivate now as I think of the Truffle-pickled Hen Eggs with 'its creamy yellow' and Chopped Black Truffles.  ...obviously, the title of 'best restaurant in the world' is subjective to the point of lunacy. Having said that, I doubt it would be possible for The French Laundry to be equaled.

...Thomas Keller is a true giant among chefs, coming over as a genuinely inspirational figure, and to see him in action in his kitchen is pure joy."

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French Laundry

Thomas Keller, Owner

6640 Washington Street
Yountville, CA 94599
707.944.2380

Visit our web site: http://www.frenchlaundry.com/

Office: 707.944.2380

Business Classification:
Restaurant

Year Founded:

Search the World for the Best

People ask, `Do you buy your products local?' Well, local has been redefined in the jet age. I mean, local to me is anything I can get here by jet...

HATTIE: In a few hours.
 
THOMAS: ... in a few hours. Yeah. I mean, our scallops come from Maine. Our scallops come from Maine three times a week. We get lobsters from Maine every day. I mean, they are local to me because they're coming in my back door every day, fresh, live, vibrant.: The hearts of palm from Hawaii that we just started getting, for example. This was harvested on Tuesday and they were packed up yesterday, they were packed up Tuesday and shipped.

HATTIE: And what you're saying is, your experience with hearts of palm has always been in a can.

THOMAS: Exactly. And it's funny, because hearts of palm is for me has always been French . . . oh, now feel that. It's like satin.

HATTIE: Like satin!

THOMAS: Isn't that amazing?

HATTIE:It's amazing!

THOMAS: I would draw the line at calling myself a chef if I'm not in my kitchen everyday. It's the only job that I know; it's the only job I can imagine that would bring as much satisfaction. I've been cooking now since 1973. So 25 years, and never really made any money at it. . . never really my purpose for doing it. I was always comfortable with it. And I knew, I always knew that it would take care of me, you know? If for nothing else, I'd be able to eat every day.

Some people think I'm bullheaded or stubborn. It's not that. It's believing -- it's really having that deep belief in what I was going to do, and how I was going to do it, and visualizing every morning when I get up that this is going to be my restaurant and this is how it's going to be. And that's what.made it successful, that drive, that wanting. I wanted it so bad that I made it happen.

HATTIE: It's incredible. What do you think? It's up to par? Serve it to the king, if we had one?

THOMAS: Yeah, it's good.

HATTIE (In the Studio) : Thomas Keller didn't have any money of his own. He convinced 48 investors to back his idea. To help you find money for your idea, click on "money." Remember, you can make exactly what you want to make. You just have to find enough people who want to buy exactly what it is you're making. We'll see you next time.

 
 

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