Category Archives: Helpful Hints

Foolish Consistency

It’s Foodie Friday so let’s begin with one of my favorite quotes from Emerson – a foolish consistency is the hobgoblin of little minds.  While Emerson was talking about a fear to change one’s views based on new information, I thought of it in the context of a review of Shake Shack in the NY Times Dining section this week.  The reviewer had mostly good things to say about the chain but his primary complaint was the subhead of the article – Shake Shack struggles with inconsistency.

Ralph Waldo Emerson Deutsch: Ralph Waldo Emers...

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You see, in the food business, consistency is never foolish – the quality of the food served and of the service delivered needs to be at the same standard each and every time.  In this case, some of the burgers were perfect while others were “cooked to the color of wet newsprint, inside and out, and salted so meekly that eating it was as satisfying as hearing a friend talk about a burger his cousin ate.”

What does this have to do with your business? Continue reading

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Sitting Here In Limbo

Today is a day off for a number for folks in honor of presidents Washington and Lincoln.  While I was never a big fan of  having to come to the office on what was a holiday for many others, the silver lining was that it was a great day to catch up.  The cynics among you will say that returning a phone call on a holiday or sending an email when you know the recipient won’t be checking is evil.  I understand your thinking but I’d also argue that it’s a lot less evil than the alternative and that’s the point I’d like to make today.

All of us sell something at some point.  There are the obvious new business pitches and the not so obvious selling of ourselves to higher-ups for raises, promotions, etc.  What drives me crazy – and probably you as well – isn’t getting turned down; it’s no response at all.  I’m amazed, given the ease of modern communication, at the number of people who don’t respond at all to email or phone calls.  At first I thought that maybe it was just me but as I’ve spoken with others on the topic I’ve discovered that it’s a common problem.

I know that sometimes mail ends up in a spam folder, which is why I’ll often reach out via other means – telephone, social networks, etc. – if my first couple of mails go unacknowledged.  That term is very specific – even if you can’t take the time to give e thoughtful response, why not at least say “I have your note, I want to think about it, I promise I’ll get back to you within a few days”?  Or if you’re going to say you’re not interested, why not just say it?  I realize that to the person doing the selling this may be the most important thing in the world at the moment and it’s just not to you but at some point YOU will be doing the selling (or asking for a raise or a budget or something).  How about a little common courtesy?

Everyone I know is constantly pitching business.  We know we won’t close everything we pitch but at some point one has to stop pitching in case everyone says yes and hires us.  After all, there are only so many hours in a week.  What we can’t do is stay on hold.  So how about we all use the day off to respond to two or three folks who we’ve kept sitting in limbo and try to make an effort not to do that to anyone going forward?

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Skiing For Your Supper

We’re headed back to an old standby this Foodie Friday: Top Chef. I’m not sure if you’re a frequent viewer.  I am although I’m questioning that habit after this week’s episode. We’re down to the final four cheftestants and this week’s episode took place all over Whistler Mountain and some Olympic venues near Vancouver. One might wonder about the kitchen facilities in those place but as it turned out, no facilities required.

Panorama of the Whistler Blackcomb resort, the...

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The cooking took place aboard a moving ski gondola or outside in two of the three instances.  Two of the contestants had to cross-country ski and shoot at targets (biathlon for you winter sport aficionados) before they cooked.  This left me wondering, as the descriptions might leave you, what the hell this has to do with cooking, and of course that’s the business point as well. Continue reading

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