We closed on the sale of Rancho Deluxe yesterday. I lived in that house for 32 years (almost to the day) and it holds a lot of happy memories. The pictures you see are the view from the yard when we moved in and the day we moved out. As you can see, quite a bit changed. While the core of the house is pretty much how we found it, we added on a few times and changed the old kitchen into office space when we built the new kitchen/family room.
The core of the house itself is over 100 years old and, as with most older homes, wasn’t without issues. Over the years we replaced the furnace (twice!), the roof, fixed sills, removed asbestos, and landscaped. There were also hundreds of little fixes and improvements. We did all that without tearing down the original structure as so many in our town have done. We like to think we left it better than we found it.
That’s really the business point. We often get pulled into situations or projects where there is a lot of history that predates you. One approach that many people take is to just blow everything up and to start over. That ignores the good in what’s been done already. It can also cause a backlash from the people who invested their efforts to get things to where they are when you walk in. The challenge, both with old houses and old business situations, is to leave things at least a little bit better than you found them.
That’s not to say that some things are beyond saving. Sometimes a situation is in such disrepair that gutting it and starting over is the prudent and less expensive course of action. I think, however, that we often get more focused on a solution that may be more expedient and different as opposed to better.
Think about the things on which you’re working. Are you making them better or just patching things up so you can cross them off the list? Is the team happy with what’s being built or are you painting things a color that everyone hates but which was on sale at the store?
I’ll miss the old place while at the same time not missing the almost non-stop series of items on the “to-do” list. It protected us from hurricanes, blizzards, countless minor storms, withering heat, and freezing cold. I always felt that we had to protect it a little. I’m walking away knowing it’s better than I found it and hopefully in good hands for the next 32 years. Can you say the same about what you’re doing?
Foodie Friday, and the topic is disasters. Like anyone who does a fair amount of cooking, I’ve had my share of disasters in the kitchen over the years. No, I’m not talking about the time I dropped a full pot of soup on the way to the fridge. I mean those times when the best-laid plans of the cook, as Robert Burns said, gang aft agley – often go awry.
In my case, there is a seafood sausage that has become the stuff of legend amongst those who were (un)fortunate enough to have seen it made and attempted to eat it. There was also the time that egg rolls refused to stay rolled and sent the cook (that would have been me) into a utensil throwing rage since I was cooking for my new bride and my parents and was pretty embarrassed.
There is a business point within my true confessions today. First, each of these things was a learning experience. Second, each has become a story that’s been retold over the years. While our main goal in business shouldn’t be to avoid being a bore at cocktail parties, having a few self-effacing tales in your repertoire isn’t a bad thing. The bigger takeaway is the first point.
Disasters are often the result of pushing the envelope. Hopefully, they don’t originate in sloppiness or willful ignorance or haste but rather is boldly going where you’ve never gone before, whether in the office or in the kitchen. When we fail in the latter venue, there is always some take out food we can get to serve. When we fail in the office, we can use the experience to rethink how we plan, how we prepare, and how we execute so that it becomes a teachable moment and not a complete waste. Besides – you just got another great story to tell at the party where you’re celebrating your company’s latest success!
I think most of us can distinguish between cost and value. Buying something at a lower price improves the cost, but if the item breaks and needs to be replaced in a month, the value of what we bought at that lower price is quite low. Smart shoppers do that cost/value equation in their heads as they shop, which places the onus on us as businesspeople to provide superior value no matter what business we’re in.
How can we do that? It’s not just by lowering the price, although if what you’re selling is a commodity, the price differential becomes pretty important. To a certain extent, that’s something I deal with as a consultant. You might have noticed, there are a lot of us out here. What I need to do, when talking to potential clients, is to help them to understand why I’m worth the premium I charge when compared to many others out here. I do that by adding value in some of these ways:
- Understanding their perspective. I see my business through their eyes which means I must research them, ask a lot of questions, and then present myself in a way that is meaningful and valuable to them.
- Giving them something for nothing. Sometimes it’s just a series of articles I’ve found that are relevant to them but those articles demonstrate how part of my service to them is to help them stay informed and ahead of the competition.
- For existing clients, I’ll often do many of the “little” tasks that end us distracting my client from their main purpose. That can mean writing up brainstorming sessions, breaking our their web analytics, or updating their website. That helps them by reducing anxiety, by keeping them focused, and because I’m generally not as rushed and more experienced than they are, improves the quality of those lesser tasks.
Adding value needs to be as basic as breathing for any of us in business. The real challenge is in making the type of value you add correlate to the needs of each customer. How will you do that today?
This Foodie Friday, I’m going to let you in on a little secret. OK, so maybe it’s not really that far under the radar, but our topic today is the hidden menu many places have. Some places call it the secret menu, and you’ve probably heard of some of them. In-N-Out Burger‘s is fairly famous in burger-eating circles, so much so that I’m not sure one can call it secret any longer. Arby‘s has one (let’s go climb Meat Mountain!), as does Starbucks, highlighted recently by the Unicorn Frappuccino (yes, but they’re a healthy 56 grams of sugar!). I could list a dozen more chains that have them but the real secret menu is at your local favorite.
(Photo credit: Wikipedia)
I frequent a restaurant that changes the menu seasonally. They’re happy, however, to make me one of my favorite burgers that hasn’t been offered for six months. Its availability is a secret of sorts, and I feel special when they oblige my request for it. That’s really the point of these hidden menus. Putting aside that the more outrageous items become fodder for social media amplification, it’s really about “knowing.” It’s the feeling like you’re a special member of the family and that’s the point for any business.
Turning customers into loyal customers is about care and feeding. It’s about making them feel like Norm from Cheers: everyone knows your name and welcomes you with open arms. Being in the know about the secret menu – getting something about which others know nothing – is something that any business can do. Maybe it’s a simple as a secret sale, maybe it’s a special item of food or clothing or merchandise that’s available only upon requests. No matter what it is, it represents wrapping the customer in your business and fostering community.
I don’t know if you have a special place with a secret menu that you frequent but you might think about making your business that sort of destination for your fans. You with me?
The President fired the Director of the FBI yesterday. Even though such a thing had only happened once before (when the FBI Director was accused of using funds for personal stuff), it is well within the rights of the President to do so. In fact, the head of the FBI, like US Attorneys and White House staff, serve at the pleasure of the President (which always brings to mind this scene from The West Wing in which the staff pledges loyalty to the President using exactly that phrase).
No, I’m not (finally) wading into politics, but there is a tremendous business point to be taken from yesterday’s action. The FBI is investigating if and how the President’s campaign was (is?) tied to Russia. Firing the man who is heading an investigation into your campaign is bad optics, especially when you do so on the day when subpoenas go out. It’s also bad optics to give as a reason something for which you praised that same person a few months earlier.
Bad optics is a phrase typically used in politics which describes when politicians fret about the public perception of a decision more than the substance of the decision itself. It has little to do with right and wrong and a lot to do with the perception of right or wrong. We’ve seen a few cases of this in business very recently:
- United Airlines kicked doctor off a plane and he was beaten up when he refused to go. Were they within their rights to involuntarily bump a passenger? Yes. But the optics, both in front of other passengers and, since everyone has a camera, the rest of the world are horrible.
- When public schools refuse to give a hot lunch to a child or give them a cheese sandwich instead of what the other kids have because the kid’s family can’t afford to pay, are they within their rights? Yes, but the optics…
- When a business asks workers to train their (foreign) replacements, they’re helping their bottom line but killing their reputation because the optics are so bad.
One thing we all need to do as part of our decision-making process is to consider the optics. How will this appear, regardless of the right and wrong? It does little good to be in the right when you seem to be very wrong. You with me?
I work with a number of startup companies, as I’ve mentioned before. There are a whole host of issues that these newbies face but one they don’t, if they’re digital, is the same sort of access to their potential audiences as is enjoyed by their much larger, entrenched competition. The reason for this is an underlying principle of the Internet which is that all traffic – those little packets of information that carry data, pictures, sound, etc. – is handled equally, both by the “backbone” companies responsible for transport and by your Internet Service Provider. You know – the folks (or folks, if you have a cable provider that provides internet access and a wireless company) to whom you send a check each month in return for the ability to send cat videos to your friends.
The reason for this post is to call your attention to the increasingly loud noises out of DC about giving those ISPs the ability to discriminate. Three years ago, John Oliver did a fantastic job of explaining why this issue is important and last Friday night, he did so again. Why did he need to? Because rules that were put in place to protect everyone are being changed.
Suppose you watch those cat videos on three different video platforms: YouTube, Vimeo, and a startup called CatVideosRule. You notice that the first two are crystal clear and in full high-def, while the last takes forever to load, buffers a lot, and isn’t very clear. It’s likely that the reason for that isn’t that the startup is using bad technology but that your ISP is prioritizing traffic. Maybe they are getting fees from YouTube and Vimeo. Maybe they don’t like cat videos and are slowing down the startup. The reason doesn’t matter. What does is that it’s discrimination and it’s going to be legal. In my mind, once ISPs get to pick and choose, it’s not a big step for them to begin censoring the content as well. You know: if you want to be on our network at full speed you will not criticize us, etc.
The new head of the FCC is suggesting that we just ask the ISPs to promise they’ll play nice. These are the same ISPs that promised you 50MB speed and deliver 30MB with no fee adjustment or apology. We are already seeing some services become “zero-rated”, which means that using them doesn’t count against any data plan you may have. It’s bad enough that the ISPs are boosting their own services at the expense of others. Legalizing another form of discrimination could be the death knell of one of the things that have fostered the dynamic, disruptive growth of our digital world. Do you agree? Are you following this story?