Last summer, James C. Doherty was inducted into the American Academy of Chefs Culinary Hall of Fame as an honorary member, capping a foodservice career filled with such recognitions. Among them, he was named a Diplomate by the National Restaurant Association Educational Foundation in 2003, and has been inducted into Les Amis d’Escoffier Society and the Confrérie des Chevaliers du Tastevin. He also has been on several industry boards, including The Culinary Institute of America and the AAC.


Doherty retired from NRN in 2009
 after 20 years with the publication, and now spends his time, as he says, reflecting on things he never had time to before.



FAST FACTS

Hometown: Urbandale, Iowa

Residence: Bend, Ore.

Birth date: Aug. 6, 1938

Education: University of Denver

Personal: married, three children, six grandchildren

Hobbies: hunting, fishing, reading, writing, eating
Career highlights: Working with General Mills, Red Lobster, Olive Garden, A&W International, Acapulco Restaurants and Nation’s Restaurant News. “The real highlight is all of the wonderful people I’ve met throughout my career.”

Tell me how you got into the restaurant 
industry.


I got into the industry because I received a scholarship from the American Hotel and Motel Association. It was a four-year scholarship to the University of Denver [specifically for hospitality].


What are the most remarkable changes you’ve seen during your career?


There are three things:


No. 1: I grew up in the 1950s. At that time chain restaurants were literally unknown. A&W was the largest chain, and Fred Harvey was another big chain with railroads and national parks. So I’ve had the opportunity to see the emergence of large chains and the development of large multinational restaurant companies. 


No. 2: I’ve seen the industry mature into being a major employer and financial player on Wall Street. It is now a recognized industry because of the financial clout it has in revenues and profits and the employment of a large number of people.


No. 3: I watched the advancement and development of management skills equal to any other business in the world. This industry matches any other industry from a professional management standpoint. 


Which was more difficult, being a restaurant operator or a publisher?


That’s a loaded question. I have this observation on the subject: I found the publishing business a lot like restaurants. You always have a deadline, there’s a sense of urgency, it’s high energy, and you needed good people for both. Which was harder depends on the level — they both demanded a lot. … I prefer retirement.


Has being a restaurateur gotten more difficult over time?


Yes, it’s terrible today with all the government intervention at the city, county, state and federal level. It’s almost ludicrous for the industry’s bigger companies how much time they spend managing and answering government regulations. 


When I started out, there just was not that kind of impact. I still am a partner of the Original Pantry in Los Angeles, and it’s very frustrating. … To be a restaurateur today is tough. 



How do operators have to approach business today?


On the economy, forget it. Who knows what’s going to happen? There are no positive tipping points on the upside to make things significantly better. We’re in for a hard time, and management has to recognize that.


On politics, our industry needs to be aware of the political situation. Regulations are driving small businesses out of business, and many people are anti-big-business. I blame both political parties. Political decisions are made in reverse, with politicians thinking, “How much is in it for me?” The last thing considered is what’s best for America.


Strategic planning is a waste of management time. We used to be able to look out three to five years and be somewhat accurate. You can’t do that today. The focus needs to be on the customer. They are your gold. They want love, to be cared for — they [couldn’t] care less about your strategic planning.


On management, if your executive team is not in a crisis operating mode, what the hell are you waiting for?


Contact Robin Lee Allen at robinlee.allen@penton.com.