What does it take to be brilliant?
Being brilliant is a state of mind, argues Dougal Paver. You just have to decide that that's what you want to be.
There's a Greek restaurant not far from my house which is, I'll wager, better than anything you'll find in Athens or Melbourne.
The whole Paver Smith team is off there on 20th January and our resident Greek colleague, Ms Bairaktari, will, I expect, confirm its status as a global titan in the scoff stakes.
It's in the most unprepossessing location, at the far end of a little 1960s shopping parade that looks like it's been transplanted from Beirut's front line. Inside, it's plastic table cloths all round. And it's packed. Seven days a week.
What do you really want from a restaurant? Answer: consistency. And if you're anything like me, you rarely find it.
At Eureka they've mastered the art of a consistently warm, friendly, unstuffy welcome and service. Better still, they've mastered the job of knocking up the most delicious plates of scoff that'll ever titilate your tastebuds.
Great service, great food, every time. How few restaurants manage that? This place is, quite simply, brilliant, which is why the team from the north west's best PR agency is heading there for its post-Christmas knees-up.
There are lessons for any business in Eureka's success. Understand what really matters to your customers and give it to them, every time. Know the difference between 'nice to have' and 'must have' and focus hard on the must haves first.
In Eureka's case, that means worrying about posh decor and valet parking another day. Oh, and modern stuff like web sites, too. To book your table you need to ring. Here's the number: 0151 709 7225.
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