The Place Where It All Comes Together
By Sheila Cottringer
          
All Charlotte Rotarians enjoyed a little "food for the soul" this week as we heard from Greg McIntosh, owner of McIntosh's Steak and Seafood. McIntosh's is Charlotte's only locally owned prime steak house.
 
Greg came to Charlotte twelve years ago after working in the restaurant business in Georgia, Florida, California and Hawaii. He opened Alston's with his partner and began a successful career in the restaurant business. The restaurant was more successful than the partnership and it soon dissolved with Greg reopening under the McIntosh name. Not much changed with the new restaurant. He maintained the same principles, the same focus on an excellent dining experience and in the same place. The only real thing that changed was the sign. McIntosh's is not open for lunch because he learned early on that having a quality dinner takes time. He feels you cannot open for lunch and still have a quality dinner.
 
You will not find McIntosh's open on Sundays because they treat their employees like family. His business philosophy is that it is important to give employees a day of rest and an opportunity to enjoy their friends, family and to have a life. Greg feels that while they could make a larger profit by being open on Sundays it is more important to treat employees like family.
 
A restaurant measures success by head count. More importantly, success is gauged by the number of satisfied customers. A 99% satisfaction ratio is not enough. That 1% will keep the staff up at night wondering how they could have done a better job. How many businesses do you know that operate with that ratio in mind?
 
McIntosh explained the reason for opening the restaurant in Charlotte was the fact that it was an up and coming city with a great deal of opportunity and only one steakhouse. Now there are ten steak house restaurants with more in the works.
 
He shared his philosophy that running a restaurant is much like running any other business. A few exceptions are based on the fact that a restaurant is only as good as last night. There is not a lot of rest for the staff and you might compare each day to being "on stage." Like many business owners, Greg said that he wanted to own his own business because he had a passion to serve. He stated that there is something addictive about knowing someone has enjoyed a great meal and dining experience in your restaurant. The steak house restaurant scene has changed over the years. Now we have very high scale chains such as Ruth Chris and Del Frisco's. But McIntosh's remains the only locally owned restaurant "chain of one." Being introduced to the business traveler is one of the biggest challenges they face. They may know the chains but have no knowledge of this great locally owned restaurant.
 
It was interesting to hear Greg McIntosh say that while we hear a lot of doom and gloom about the economy, there is a lot of business still being conducted in the high-end restaurants around Charlotte. In fact, he told me after the meeting that July had been one of his better months. Go out and see for yourself. It was also interesting to hear him challenge anyone to find a city the size of Charlotte with the same kind of profile of steak house restaurants. Is this another sign that there is a belief that Charlotte is growing and presents opportunity even in today's business climate? This writer thinks it is time to spread a little good news today.
 
One key to his success was revealed when he answered a question about hiring good people. While many businesses begin the interview process from the bottom up, Greg is the first to interview a potential candidate. The process then works down from him. Hiring good people is like laying the foundation for success.
 
And finally, just as so many other people do when they meet Greg McIntosh, someone asked the question: "How do you cook a good steak?" We were fortunate to hear the secret from one of Charlotte's best. First you start with a good piece of meat. McIntosh's Steak and Seafood Restaurant buys only USDA prime beef. Only the top 2% of all beef fall into this category. It is difficult to find but he shared that it is available at Reid's Fine Foods. The steak should be thick. Bring the steak to room temperature and season lightly. Heat the grill as hot as possible and sear the steak on both sides. Turn on your oven inside and finish your steak in the oven. He explained the thumb test and also suggested you buy a good meat thermometer. But to make it really easy on yourself, let your fingers do the walking and call McIntosh's Steak and Seafood for your reservation.
          
Head Table: Robert Freeman, Lila Rash, Mac McCarley, Mike Crum, Jessica Dupree, Bob Webb;
Invocation: Tony Zeiss;
Visitors & Guests: Janice Stevens; Song: Matt Ryan; Piano: Thomas Moore; Photos: Bert Voswinkel

• Cecily Durrett (In The Public Interest) was on Charlotte Now with Mike Collins; Joe Gass (Heritage Printing & Graphics) discussed wooing clients in a slower economy; Natalie English (Charlotte Chamber) outlined results of the 2008 NC General Assembly session; John Lassiter (Carolina Legal Staffing) will serve as president of the Mecklenburg County Bar for 2008-09; Bill Nichols (Queens University of Charlotte) outlined plans for the Queens Sports Complex at Marion Diehl Park; Alan Simonini (Simonini Builders) was re-elected to the board of Muscular Dystrophy Association; Bill Staton (The Staton Institute) will be traveling to the Amazon with a group of researchers to trade ideas with a small village in the rainforest; Tom Bartholomy (Better Business Bureau) provided a rundown of day-to-day business at the BBB in the August issue of Greater Charlotte Biz.

VOLUNTEER OPPORTUNITIES
 
• The Sergeant-at-Arms committee has had a lot of turnover and is in need of 4 new volunteers to work at the check-in desk (you'll be signing in visitors). Please contact Jesse Hite, 704-375-2438 or jhite@gfnet.com for additional information or to sign up.
 
• Plans for PERU 2009 are underway. In order to lock in the airline rate, 10 people (Rotarian, spouse, adult children) need to commit by September 1st. Paul Schmidt is coordinating the trip and can be contacted at 704-506-1133 or Schmidt@naviscentgroup.com. Those that have made the trip in the past two years also serve as a good resource: Herb Harriss, David Anderson, Lamar Thomas, Warren Kean, Ed Wadsworth, Pender McElroy, Luther Moore, Ed Kizer, Will Barnhardt, Erskine Harkey.
   
        DATE February 6 to February 15, 2009      COST Approximately $2500 per person

• John Tabor provided a really good handout on "Our Charity", The Rotary Foundation. Seven Rotarians signed on to become Sustaining Members ($100 annually) and both John and President Mac pledged to become Paul Harris Society members ($1000 annually). The club's current all-time giving to The Foundation is $940,914.01. Plans to reach the Million Dollar mark this year are in the works. John also recognized Myra Johnston as the newest Paul Harris Fellow.