This Foodie Friday, I want to discuss what is a sometimes-overlooked ingredient in a successful meal – the sides. I’ve got a friend who shows up for dinner every so often and the question is never “what are you making?” but “what are the sides?” That got me to thinking.
You probably haven’t given much thought to the role that side dishes play. First of all, they can help balance out the nutrition of your meal. I’ll plead guilty to being very “main” focused (you can read that as “protein”). Making a smart choice about serving a seasonal veggie or a salad or a roasted root puree of some sort can support the main dish in a way that actually improves it. Think mashed potatoes and meatloaf, for example. Many really good sides require very little work and can be prepped and assembled while the main is cooking.
There is actually research that bears out the importance of side dishes to restaurant diners. A research company published a report in 2013 called…
The Starters, Small Plates & Sides Consumer Trend Report, which details the importance of side dishes in the consumer’s choice of entree. 36% of consumers stated they selected an entree based upon the accompanying sides, and 46% stated they were less likely to order an entree if it came with an accompanying side they disliked. In addition, about 45% of consumers prefer familiar sides over unfamiliar sides. Sides can make or break an entree.
So there you go. Of course, the same is very true in business. Every team has its “mains” but every team also needs its sides. I have rarely found any star manager in business who also didn’t surround him- or herself with a phenomenal bunch of people that might not have been stars themselves but served to make the entire team better. These folks – analysts, accountants, and others – are the ones who usually aren’t front and center but who make the business successful, just as the sides make the main shine and the meal a success.
Our job as managers, much like that of a skilled chef, is to figure out the accompanying sides. I’ve sat with many clients who point out after some business development star has come to pitch them that the “star” isn’t going to work on their business day to day. It will be the “sides”. The smart clients always asked about that, often wanting to meet the people who would be on the account day to day. I know I usually asked about that as well when I got pitched by an outside firm. If the sides weren’t very good, I’d usually pass on the rest of the “meal.”
Don’t ignore your team’s sides. You’re only as good as they are!
I came up with today’s Foodie Friday topic this past week as I was dining out. Which of course leads to The Grateful Dead. If any of you are Deadheads, one thing you know is that when the band was on and in full flight they were magnificent. They could take you with them as they soared musically. Unfortunately, the odds of that happening on any given night were not close to 100%.
It’s the thing that frustrates most of us who listened to The Dead. You could go to a show never knowing if you were going to walk away uplifted or disappointed. The experience was inconsistent. They were the musical personification of the old Mother Goose nursery rhyme:
There was a little girl who had a little curl
Right in the middle of her forehead;
When she was good, she was very, very good,
And when she was bad she was horrid.
OK, back to food. I took a little mini-vacation this week to an island just off the North Carolina coast. It was lovely but because it is a relatively small island, there are limited dining options. One of these options was a place that serves Mexican food. The first time I dined there I had a lovely skirt steak but what struck me was how good the accompanying rice and black beans were. The beans were perfectly textured with a little smokiness coming from a piece of smoked pork tossed in the pot. The rice was billowy. I made it a point to return on another night.
The second night I dined there, the beans were bland and tough, as was the rice. In fact, the rice had a crunch to it, not like the lovely socarrat that forms in paella but from being undercooked and raw. Everything from the drinks to the entrees seems to have been tossed together with a minimum of care and thought.
It reminded me that one thing we need in business is consistency. Whether we’re serving food or figures, customers need to know that they can count on our product meeting a high standard each and every time. Employees and our team need to know that everyone is treated fairly and using the same standards. Unlike The Dead or this restaurant, we can’t miss the mark as often as we hit it. The only times we miss the standards we set should be those occasions when we move those standards up a notch. Make sense?
The big news this Foodie Friday is the return of the McRib sandwich. It’s only going to be around for a limited time and only at select McDonald’s stores (which is about 10,000 of them). If you’ve never had one of these babies, it’s a pork patty formed to look like pork ribs (but boneless) on a bun with pickles and onions and a fair amount fo a sweet barbeque sauce.
I’d be very dishonest if I said this concoction appalls me since I’m a fan of the thing, or at least I was before I both quit eating a lot of carbs (45g in this baby) and lived in a place where real BBQ pork sandwiches are easier to find than a decent deli. When it hit the market back in 1981, it was a dud. It’s been released every so often since into a limited number of outlets and it sells out.
There is something any business can learn from the McRib or the pumpkin spice craze at Starbucks or Dunkin’. It’s the smart tactic of giving customers a reason to come back. There is a restaurant here in town that I patronize on a regular basis. The food is quite good but there are rarely any specials. It gets boring, frankly. I’ve tried pretty much everything on the menu. Something special might get me to make a special trip as opposed to the every 10 days or so when I want a really good burger.
There is something else. Here is a quote from a marketing professor at Northwestern:
For fast-food chains in particular, which rely on familiarity, holiday items can offer consumers some variety. “You need consistency because that’s the brand mantra,” said Chernev. “But no matter how much you like something, consuming something different … increases the enjoyment of what you consumed before.” Chernev says it’s a neat marketing ploy: Although a specialty item may be exciting on its own, it can also remind consumers how much they like the basics.
In my mind, it’s like how being on vacation often reminds you of how much you like being home if that makes any sense. In any event, every business needs to think about how a special product promotion (vs. a sale price promotion) can provide an overall lift to the business. Got it?
In addition to it being Foodie Friday, it’s also trash day. Every Thursday night I wheel the trash and recycling bins out to the curb to await their pick-up Friday morning. That also means that each Thursday I go through the fridge and toss any food that has reached its expiration date or any leftovers that didn’t manage to get consumed after they were cooked sometime in the previous 5 days. In all candor, it’s one of the more frustrating things for me since I absolutely HATE to waste food.
Yes, I was of the generation who had parents that reminded us that children were starving in Europe (which they actually were as the continent rebuilt after WWII) and elsewhere but I don’t think that’s really what bothers me. It’s also not the feeling like I’m tossing cash money into the trash bin although that in effect is exactly what I’m doing. I just don’t like to waste anything. That’s one of the many reasons I’ve always admired Jacques Pepin who would always demonstrate how to make use of every scrap of food on his cooking shows.
This from a Food52 piece:
The average American ends up throwing away a full 103 pounds of spoiled food each year, according to a recent survey of 2,000 people conducted by OnePoll for Bosch home appliances. That works out to an average of 4 items a week, or the weekly equivalent of $53.81. All told, per the survey results, the average American adult will waste 6,180 pounds of food in their lifetime.
Food isn’t the only area where we waste perfectly good things either. Plastic bags are a plague, for example. I’m surprised stores still offer them or don’t hand out reusable bags. My supermarket sells big reusable bags at cost and will replace them for free if they rip. Trader Joe’s does something similar. It’s good for the customer, good for the environment, and good for the business since they don’t have to purchase as many single-use bags.
There is a lot of waste in business, of course, and I don’t just mean single-use bags. We produce reports that no one reads just because the report has always been produced. We don’t look at the analytics of what we’re doing on the web and in social media to understand if the bang is commiserated with the buck – the time and effort – we spend making those platforms hum. We waste time in endless group email chains to solve a problem when one brief meeting would serve to fix the whole thing.
Be waste averse. Not just in your fridge but in your office as well. Your wallet and your CFO will thank you!
Happy Foodie Friday! Years ago I started serving pimento cheese as one of the snacks I had available as guests arrived for Thanksgiving. I can’t recall what started me down this path. As a Yankee, it was not a food that I’d eaten other than hearing about it being offered as a sandwich on-site during the annual Masters Tournament. The guests liked it and I served it thereafter. In fact, it became a household staple of sorts.
Little did I know at the time that I’d end up here in the South where pimento cheese is as common as mosquitos. What I didn’t understand, however, is how its use is as widespread as it is nor the seemingly endless number of variations, both personal and commercial. Everyone’s mama makes THE BEST pimento cheese and you can go from tailgate to tailgate at any pregame and find out just how different a single food can be. Of course, one look in any southern supermarket will tell you the same thing. There are dozens of brands and often several flavors (jalapeno pimento cheese, anyone?) from each brand.
As with many things southern, pimento cheese was born in the north and moved here. This is a terrific history of the stuff from Serious Eats but in a nutshell
The original version started out as something quite different: the marriage of cream cheese and canned pimentos, two popular and newly-available products of the industrial food trade.
It evolved into the basic grated cheese (usually cheddar), mayo (Duke’s, please) and pimentos recipe over time. The variations upon that basic theme are endless. I caused a bit of a stir when I presented my variation on the theme by adding green onions and Worcestershire sauce to mine, using two types of cheese. A friend ridiculed me until the friend’s mama tried it and loved it. So much for my Noo Yawk tinkering!
This is the third time I’m writing about pimento cheese and yet each of the posts has been different. Why I raise this topic here at all in a business blog is that it reminds me that not everything we do in business has to be completely new or innovative. Just taking something that’s basically good as is and making it a little better can be a win. Think about how Apple made the mp3 player better or Amazon transformed online shopping. eBay made a better auction engine and the Japanese saved their economy by taking things that were developed elsewhere and improving them. It’s not finding the needle in the haystack that transforms your business. It’s often figuring out how to make the haystack itself just a bit better.
I’ve yet to sample any pimento cheese here that is made in a way that’s delicious but incomprehensible. Most of the time, it’s a variation that is smart and understandable and makes you wonder why you didn’t try that. I think a lot of the great things in business are just like that, don’t you?
Happy Foodie Friday to all you triskaidekaphobics out there! That’s right – it’s Friday the 13th and those with a fear of the number 13 apparently aren’t the only ones with some fears this day. As it turns out, there is a whole host of fears about food, most of which I knew nothing about until I consulted the Googles. For example, did you know that chicken wings are unlucky to have on New Year’s Eve? It is because wings are believed to make your luck fly away from you and who wants that when you’re just starting a new year?
Who knew that some people consider lobster an unlucky food? I always considered myself pretty lucky when I could afford to get one at a restaurant, but some folks think that because lobsters can swim backward, they too are avoided on the New Year’s menu. The thinking is that swimming backward means you have messed it all up and you need to start over in life.
Cutting bananas, not crushing eggshells, and how you place your chopsticks are all involved in food-related bad luck beliefs. As it turns out, there are some things that we can take away from misplaced beliefs. Many businesses have had their products also suffer from beliefs based on rumors and not on facts. I think you’ve probably heard the one that KFC had to change their name from Kentucky Fried Chicken because what they began serving was not actually chicken. Like an email that circulated when this was a hot rumor said:
KFC does not use real chickens. They actually use genetically manipulated organisms. These so-called ‘chickens’ are kept alive by tubes inserted into their bodies to pump blood and nutrients throughout their structure. They have no beaks, no feathers, and no feet.
Oy. For you Coca-Cola enthusiasts, you’ll be pleased to know that Coke does not contain a bug-based dye nor has anyone ever died from drinking it while eating Mentos, both “facts” that circulated years back. Neither P&G nor Starbucks are devil worshippers which some folks state as fact based on their logos. Bubble Yum doesn’t contain spider eggs.
You can laugh, but every one of those companies and dozens more has had to spend resources fighting “facts”, most of which wouldn’t have ever seen the light of day in the pre-Internet times. As a business, it reminds us that monitoring social media is critical to stop things such as these from ever spreading. It also reminds us as citizens that training ourselves (and our kids!) to exercise critical thinking and pursue facts based in truth and not in rumor is paramount.
Friday the 13th? A full moon as well? Shouldn’t it really be Halloween?
What could be more fun on a Foodie Friday than cooking with kids? Mine are grown, of course, but I always loved the weekend because that was when we’d often find the time to get in the kitchen and cook together. As it turns out, there is something to be learned about business from this.
I think one benefit of getting children in the kitchen at a young age is that they begin to learn another language. While English was the language in our home, the language of food and cooking was another that the kids learned early on. Understanding what terms like simmer and boil meant and how they were different taught them precision. Learning the difference between dice, chop and even chiffonade helped them with knife skills, spatial relationships, and relative size.
Improving small motor skills is another benefit that kids get as they learn to use a knife or to crack an egg without shattering it or even to measure a cup of flour properly. Then there are the obvious benefits of learning what things taste like and being able to describe what they were tasting as well as what they liked and disliked. Finally, they were learning some science without thinking they were in class. Understanding, for example, that pancakes rise because of baking powder bubbles. Did I tell them it was because of an acid-base reaction that released carbon dioxide? Come on – they were kids! But they knew it made bubbles and the bubbles popped leaving the little holes they’d see in their pancakes.
This sort of process is exactly the one good managers need in business. New employees have to learn the language not just of business generally but of your specific company. Working alongside them, demonstrating and explaining as you go, is the only way they will get properly informed. Letting them do simple tasks, just as you might have kids stir and pour rather than dice and saute, lets them get a solid footing and the confidence to take on more complicated endeavors. It was always a mystery to me why some managers just sat new employees at a desk and then wondered why they weren’t being especially productive several months later. Unless you “cook” with them, they will probably never become all that they could be.
I think the main thing I got from cooking with my kids was a bond. Not only had we done something together but we’d made something together that we and others could enjoy. It’s the same in the office. Think back about the last time you were the new kid. Wouldn’t it have been nice to have someone take the time to build that bond with you as well as to help you produce your first great work?