Gina London: How to find the best of what’s around in your place of work

It was lunchtime on our boat excursion around the islands near Dubrovnik in the Adriatic Sea. Our captain Leo had phoned ahead to the café our hotel’s concierge recommended we visit, but it was already fully booked.

“Normally, there’s plenty of room,” he said, shaking his head. “But today, two large groups unexpectedly arrived. I’ll try ringing another restaurant.”

He picked up his phone and although he was speaking Croatian, I could tell from the tone of his voice it was a more upbeat conversation than the previous one.

“We’re going to my friend’s restaurant instead. I think you’ll like it.”

After being pelted with spray for several minutes bouncing across open sea, Šipan Island appeared. Leo turned the boat toward a point on the island and, rounding the coastline’s corner, we suddenly found ourselves in a tiny, isolated bay.

Directly in front of us, a small yacht was moored alongside a private dock. Above the dock stood a Tiki-style bar, an upscale merchandise store, and a kitchen housed in a 16th century boat storage structure. These stone and wooden buildings were capped by about half a dozen thatch-roofed, wooden cabanas on stilts overlooking the turquoise bay, Each was wrapped in gauzy, white curtains which beckoned us as they fluttered in the breeze.

I thought back to Leo’s optimistic words.

“You think we’re going to like it?” I teased him as the boat pulled in. “It’s amazing. I can’t believe what I’m seeing!”

The “friend” Leo had called was Pero Šare, owner of the most unique and unusual restaurant I had ever seen. He greeted us with gusto as we climbed from the boat to the dock, mouths agape. ​

“Welcome to BOWA.” Pero smiled. “I’ve designed this to be more than a restaurant. It’s an experience.”

Our gastronomic experience at BOWA and my conversation with Pero forms today’s reminders of how each of us can rethink our approach to team building, customer relationships and our lives.

Dare to have fun

Before we left the dock to begin climbing to our cabana, I handed Pero my phone and asked if he wouldn’t mind taking a photo.

He smiled and snapped a picture. Of himself.

If you’re a leader, you can and should bring your sense of humour to the job. Granted, an island restaurant pretty much cries out for a lighter heart, but every leader should learn how to lift spirits and morale. A touch of fun can break the tension in an otherwise serious workplace.

Commit to Sustainability

As members of Pero’s team bought us plates of delicious seafood, Pero proudly shared his back story; from a long line of oyster farmers and fisherman. Last year, he and his team took third place in the world’s largest annual sportfishing competition which takes place off the coast of Costa Rica.

“I’ve been fishing all my life. Our menu changes depending on what is found in the market today or in the water. Whether it’s a tomato, or a delicate John Dory fish or sweet red snapper or shrimps, we serve what we find and are careful to always seek balance.

“The whole infrastructure and philosophy of the BOWA – our changing menu and all of our materials – are developed with sustainability and our relationship with nature in mind.

“What can you do without sustainability? If you catch too much of one kind of fish and kill it, what will you have left for your kids?” Pero asked.

Where are you on your sustainability journey? What’s your strategy? How are you evaluating the impact of your organisation?

Create a process for the process

Pero strives to ensure his team feels important and valued so, in turn, they take great care of the guests and create an exemplary experience. While, at the same time, knowing that BOWA only serves about 130 lunches a year, there are formal policies required as well.

“Each process has a process before it,” Pero said. “For instance, if you want to come here you have to send us an email so we can make you a booking. You have to make a deposit. Because we cannot afford it if you don’t come. After the process, there is also a process.”

“It’s all about finding the balance between the people and the processes.”

Be prepared

There are processes and programmes to train employees to stay alert and vigilant.

“It’s an adventure for us every day as a team. The channel can be like heaven and in one minute, a storm can come up and it can become hell. On the water, it’s dangerous. Unpredictable,” said Pero.

How well are you preparing your teams to deal with the unexpected?

Make the best of what’s around

And finally, for those of you who are wondering what the restaurant’s name stands for, it’s for the “Best Of What’s Around.”

It’s not only a great mindset for a unique and sustainable island dining experience. BOWA is a philosophy you can adopt for the workplace to make the best of everything.

Write to Gina in care of [email protected]

​With corporate clients in five continents, Gina London is a premier communications strategy, structure and delivery expert. She is also a media analyst, author, speaker and former CNN anchor. @TheGinaLondon

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