Category Archives: Helpful Hints

August 22, 2014 · 9:49 am

What Do You Mean, BBQ?

Our Foodie Friday Fun this week is about barbecue. I mean, we’ve reached late summer and I haven’t posted anything about one of my favorite foods. Then again, I can spend the next few hundred words writing about it and we might be thinking about two completely different things since “barbecue” means different things to different people. Therein lies today’s business point as well.

English: Central Texas Style BBQ from Pearland...

(Photo credit: Wikipedia)

First, when some people hear the term (BBQ for short), they think it means food cooked on a grill, as in “fire up the BBQ and let’s get the steaks on.”  That is NOT what I mean.  The term in my mind always refers to food cooked low and slow in the smoke from a wood fire.  Notice I didn’t say “over” a fire since BBQ is indirect heat cooking at its finest.

Second, there are many different types of BBQ.  Pull into a BBQ joint in Raleigh and you’ll be getting whole hog chopped up with a vinegar and pepper sauce.  Go further west and you get just pork shoulder chopped with a tomato-based sauce.  Kentucky serves up mutton barbecue served with “dip,” a Worcestershire-based sauce, in the western part of the state but pork in the east.  An order in Tennessee will get you a Memphis style dry rub on ribs.  The whole hog in South Carolina adds mustard to the sauce while in Texas you’ll get beef brisket.  Finally, in Kansas City you might get any or all of the above.  One order, many potential results.  Which is, of course, the business point.

How many presentations have you seen in which fairly generic terms are used?  How many times have you been shopping on the web and come across a product page that has lots of flowery language that sells the product but very little specific information as to how the product is differentiated from anything else?  One mistake we all make in marketing from time to time is assuming our audience knows what we mean.  While we all know our products inside and out, the consumer might not.  Even worse, by using common terms without making sure we’re putting them into the correct context, we run the risk of having the consumer pass on ordering since they might assume something that’s not true.  Even worse, they might order and be very unhappy with what they receive.

We can’t be in the business of selling “BBQ.”  We need to sell “chopped whole hog in a vinegar and pepper sauce.”  We want to use language that puts an indelible image into the consumer’s mind while making clear what exactly it is we’re selling.  Don’t assume everyone knows what BBQ or anything else means.  Have a great weekend – that’s clear, right?

Leave a comment

Filed under Consulting, food, Helpful Hints

Tagged as , , , , ,

August 19, 2014 · 8:47 am

Overdrawn

One of the best parts of managing a lot of people over the years has been watching them develop, even after our places of employment diverge. The bankI am still in contact with quite a few of the folks with whom I worked and from time to time they’ll reach out to say hi.

Once in a while, one of them will need career advice or maybe even help in getting a job. Sometimes I can provide nothing more than a shoulder to lean on, a sounding board and a few words to provide prospective. Other times I can be more active since they may be interviewing with someone I know.

Why I bring this up today is  exactly that happened recently. A kid I hired as an intern many years ago grew into a competent professional and through a series of circumstance he was out of work for a bit. He heard of a job working with another person whom I had also started in the business. I was happy to put them together since I think they’re both good at what they do and would enjoy a good working relationship. One thing led to another and the job was his.

Here is the thing.  Did I find that out from the guy I’d helped?  Nope.  I heard it from his new boss.  Have I heard from the guy I helped?  Nope, although he did post his new gig on social media, thanking all of the people who had put up with him while he was unemployed.  Am I angry?  Not a bit, perhaps other than at myself for not having done a better job of training him.  So let me use the opportunity to do so here since I believe he reads the screed once in a while.

One of the last things anyone wants to be is the person who only calls when they need something.  Even worse is the person who fails to express their appreciation for the effort you made on their behalf and who fails to keep you in the loop.  Each of those can be written off as bad manners but that’s way too simple.  Asking for help – which every one of us does from time to time – is a withdrawal from our karmic bank accounts.  Saying thanks is making a deposit back into the account and without them our accounts become overdrawn fairly quickly.

I hope the new gig works out for a number of reasons.  First, I endorsed the candidacy.  Second, I like both of the guys involved.  Third, if it doesn’t for whatever reason, I’m going to have to tell someone who may come back for more help that their account is overdrawn.  Maybe that’s harsh on my part.  So be it.

Thoughts?

Leave a comment

Filed under Helpful Hints, Reality checks

Tagged as , , ,

August 15, 2014 · 9:50 am

Dirty Hands

Foodie Friday and this week I want to talk about two of my favorite kitchen tools.  You already own them and you’re probably not using them as much as you should while cooking.  I’m talking about your hands.  I’m not talking about using them to hold a knife or any other kitchen implement.  I mean using them to touch and feel ingredients and dishes as you go.  Yes, it means getting them dirty and this is why I generally cook with a towel tucked into my waistband – I’m constantly washing them.  But let me explain why you should be getting your hands dirtier more often.

I’m thinking specifically about pasta dough.  Many people dump the flour, oil, salt and eggs into a mixer and once the ingredients are combined they’ll switch to a dough hook to knead the dough.  That’s less effective than using your hands.  The warmth of your hands helps to develop the gluten and unless you are checking the dough constantly there is no way to tell when it had reached the right consistency (it should feel like Playdoh, by the way).  You can’t feel if it’s too grainy or too dry without working it by hand for a bit.

There is no better tool for mixing ingredients together in a bowl than a hand.  You can feel for pockets of ingredients that haven’t combined evenly and it’s almost impossible to mix together a meatloaf or form meatballs without using your hands to do so.  It’s an important business point too.

You can’t manage a business without tools but you must get your hands dirty as well.  I have worked with managers who considered their staff to be a set of tools that would do the work efficiently and they were right for the most part.  However, they never got their hands dirty by getting deeply into the work and two things would happen.  The first was that their staff came to see them as detached and aloof.  The second was that they had no feel for things.  Like the pasta dough, the only way to assess how things are developing is to get your hands into the work.

Anyone who claims they’re a cook and has long fingernails isn’t getting their hands into the food often enough (or is making people sick!).  Any manager who sits behind a closed door and reads reports isn’t getting their hands dirty either (which might make the business sick).   How dirty are your hands?

 

Leave a comment

Filed under Consulting, food, Helpful Hints

Tagged as , , , ,