Most businesses have some kind of trade secrets, but many don’t realize it. Even when running a seemingly simple business, companies need to be aware of how they are protecting their proprietary information. Recently, food blog Eater.com wrote about how New York’s venerable Peter Luger Steakhouse prepares its porterhouse. This article shows that trade secrets can show up in unexpected places, like a famous steakhouse’s basement.

The article starts with a quote:

“There are very few secrets in a steakhouse,” says third generation Peter Luger Steakhouse proprietor Jody Storch. “It’s really just about buying the best product that’s out there and simply preparing it.”

But later on, Storch reveals that Peter Luger’s porterhouse is at least a little proprietary:

If there is a “secret” to the Luger porterhouse, it’s in the dry-aging. In the basement of Peter Luger is a long dry-aging room, but Storch cannot reveal details like how cold the temperature is in there, or what the humidity level is, or how long the aging process takes.

Peter Luger’s dry-aging process could be a trade secret. But only if it reasonably protects the information. Based on this article, it certainly seems that Peter Luger is focused on preventing disclosure of its proprietary process. Hopefully, it only shares this information with those who need it to do their jobs, all of whom signed confidentiality agreements.

All businesses, even simple ones, should ask (1) what proprietary information do we have, and (2) how are we protecting it? The answers can be critical to preventing unwanted disclosure and mitigating the damage of any such disclosure.

And if you make it to Peter Luger, order a slice or two of the bacon.

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