An innovative restaurant in Michiana

Innovation isn’t the exclusive domain of big companies and rocket scientists. People with passion can create good things anywhere. Even in the countryside, and in a tiny village like Sawyer, Michigan.

Sawyer, Michigan is just big enough to contain my subject here — Fitzgerald’s Restaurant.

Why is Fitzgerald’s Restaurant notable enough for a creativity and innovation blog?

Many count themselves out of the innovation game because they feel they lack sophistication, or a cutting edge technology. Innovation is a certain kind of sophistication, but it doesn’t require that you live in a top 20 market, or write the latest iPhone app. The restaurant game is notoriously challenging. What’s the difference between one that works and one that doesn’t? At the end of the day it’s that elusive “something different” — aka, innovation. The restaurant business is complex and demanding. If you don’t think so, read Kitchen Confidential by Anthony Bourdain.

How does Fitzgerald’s do innovation? With passion, curiosity, friendliness, diversity, and of course, great food and service. Let’s not forget this is a restaurant — the food is memorably good. And, what they created for me, improvised really, was an “experience” that goes way beyond food.

So, I sit down at the bar alone, and before I’m even served, I’m a bit delighted. Rocky Horror Picture Show is running silently on a big screen (not sports, already, different.) One waitress is in costume as a gypsy, another petite lass is done up as Captain America. The bartender, one of them, is in complete gorilla gear (headgear off, he’s also the late night DJ, an African American). Let’s call the costumes “employee empowerment.” There is fun in the air, and, a bit of a crowd, so, the crew is moving, but they’re not too busy to smile, and even trade a little banter. I’m served by an efficient Mexican ex-pat — who knew his wines — and chatted up by the bar helper, a native American (with a Billy Holiday style flower in her hair). I’m liking the diverse set of employees who are each free to add something to the atmosphere. They treat this stranger like a friend.

My lovely meal starts with a rustic Ceasar salad, done simply with an unchopped heart of romaine, anchovies, tangy dressing — delicious. Bouillabaisse is my main course. I’ve had Bouillabaisse in France, this was better. Meanwhile I’m meeting kitchen staff, including the chef. Chef Emily and I talk, briefly, about conflict resolution and her “open” kitchen philosophy. She reeks of garlic — and management skill. Everybody is in good cheer and working like mad. I didn’t have to ask my one question innovation culture survey “Are you having fun?” Of course they were, you could see and feel it.

There are many kinds of innovation. And while I love high tech, I’m always ready for an unexpectedly good consumer experience (hear that United Airlines?). Creativity and innovation can happen anywhere people put their heart, soul, and skill into what they do. Stop by Fitzgerald’s and see.