As you might have noticed, I took a day off from writing yesterday in honor of Passover. As we’ve discussed before, I really enjoy this holiday for a number of reasons. This year, I’ve been thinking in particular about a portion of the Seder that deals with the last straw. Yep – the plagues sent to convince Pharaoh to “let my people go”. You can almost hear Tony Soprano delivering the lines – “you don’t wanna know what’s gonna happen, capisce? Be that as it may, the plagues got me thinking about some of the things that we inflict upon ourselves and our businesses. Continue reading
Monthly Archives: March 2010
As usual, we have a food theme here on a Friday. Specifically, it’s about something that I hope catches on here as it did in England, and that’s Jamie Oliver’s campaign to get us all eating better. As he says on his website:
Jamie’s challenge was to see if he can get a whole community cooking again. He worked with the school lunch ladies and local families to get everyone back in the kitchen and making tasty meals with fresh ingredients – no packets, no cheating. He’s started a Food Revolution: to get people all over America to reconnect with their food and change the way they eat.
Here’s the problem with that, and it’s a good lesson for business as well. Continue reading
I think we all know the joke. A wife walks in on a husband while he’s bumping uglies with another woman. There are a lot of variations to the joke, but the punch line is “who are you going to believe, me or your lyin’ eyes?”
To me, this goes to another phrase that lots of folks use on a regular basis. Lots of children too although not explicitly. That phrase is immortalized in the chorus of a Jimmy Buffet song: Continue reading
I finally played golf this weekend. If you’ve been following my tweets or taken note of the snide side comments in this space, you know I’ve not been happy about the layoff. In fact, the 90+ days of enforced time off (a layer of snow really does inhibit one’s ability to find a white golf ball as well as reduce how far that ball travels) did have a side benefit, one which I think might apply in some ways to business as well. Continue reading
Our Foodie Friday post this week is about the menu. I don’t know about you, but I always look forward to seeing the menu when we dine out since it tells me a lot about the chef as well as his staff. Are the dishes pretty much what you’d expect or do they demonstrate thought about available ingredients and take the diner into new territory? Is this the same old tired interpretations you’d expect or something new?
Mostly what I like about the menu is that it’s about possibilities. But it’s also about choices. You have to make up your mind about how many dishes, the mix of big plates and small, are you sharing with anyone else, etc. In short, it’s a great business lesson. Continue reading