Having spent the majority of my professional life in the food and restaurant industry, conducting business around food and amid meals is second nature to me. It always made sense to use the latest restaurant opening, the arrival of some rare wine or seasonal ingredient, or the simple expedience of mealtimes, as setting for whatever business needed to be discussed.

For me, even the most well appointed conference room can't hope to compete with the jovial racket and bustle of a bistro, the exotic smell of Indian spices, or the brilliant glow of a glass of burgundy above white linen. I have always found the rich sensory environment that accompanies any good meal to be stimulating and reassuring. Creating a positive impression, better yet a unique and memorable impression, is a top priority for every worthwhile restaurant, just as it is for every business interaction. Reinforcing one with the other has long been a favorite tactic of mine.

I've found too, that the rhythm of dining out is a powerful ally to business. Without any need to "stage manage", the progress from cocktails, to appetizers, to entrees and finally to dessert and coffee, creates a shape to any discussion, with built-in times for comment and reflection. Furthermore, nearly anyone has a natural understanding of this progression, and its conclusion, reducing distraction related to timing and ending the meeting.

The restaurant experience provides at worst, a conversational motivator of great quality. I can be frequently heard to denounce the banality and discomfort of small talk, but have no trouble engaging my fellow diners in endless banter about anything from the décor to the wine list, even at a table nearly full of total strangers. Unlike the usual spate of weather and traffic chat, even usually shy or reserved people will have enthusiastic opinions about favorite foods and drinks, often surprisingly close to the surface.

Perhaps most of all, eating with someone can't help but humanize them and encourage the formation of a bond. It is a shared experience of a very fundamental sort, one I enjoy far more than the inherently adversarial experience of staring at someone across an empty table. Table etiquette, appropriate to the restaurant in question, may also help encourage (or even restrain) the conduct of the discussion at hand.

Despite all that, some friends of mine shy away from doing business of any sort in a restaurant setting. Being in the industry myself, I sometimes forget that many people are uncertain about some aspects of the dining experience, and while that may not prevent them having a great time while out with their friends, it makes them wary of using it as a business setting. Therefore, I will in a series of occasional articles here, attempt to explain how to make the most of dining out, and highlight the advantages I think it provides to any entrepreneur. I know it will be good for my business, and I think it will be for yours too. Cheers!

Brian Sheehy is a restaurant consultant with over 11 years experience. Brian is currently living in Boston. To reach him, contact briansdining@gmail.com.

Labels: business dining, dining out