Category Archives: Helpful Hints

Asked And Answered

I’m constantly advocating that we listen to our customers. One of the ways that we can do that is through surveys. The problem with many surveys is that we don’t ask the right questions, or we ask the right questions in the wrong way. Let me explain.

Suppose I were to ask about Obamacare. I might ask if you approve or disapprove of the law. Simple question, right? Unfortunately, wrong. To someone on the right, the “disapprove” answer might come from a disagreement with the mandate that we all have health insurance. To someone on the left, the “disapprove” response might come from feeling that the law doesn’t go far enough and a single payer system is what we need. Same answers, very different perspectives.

We often make that same mistake by not digging deeply enough. We’re told to avoid open-ended questions in survey design (they’re not computer friendly, after all), but in so doing we end up with data which is ambivalent at best and useless at worst. We also make the mistake of asking both new and returning customers the same things. Their perspectives are different and one group should have better, different insights from which we can learn.

Try to remember that consumers get hit up with surveys everywhere these days. You can’t make a customer service call without being prompted to stay on the line after you hang up to complete a survey. Many websites will pop up a user-experience survey while you’re in the midst of trying to find some important information. We need to survey but we need to be judicious. We need to be as personal as we can and to be respectful of our consumer’s time by not asking 30 questions (3 or 4 are optimal).

As with anything in business, put yourself in the customer’s position first. If what you’re asking is vague, repetitive, burdensome, or impersonal, you’ve already got your answer. It’s in your low response rates.

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The Cobra Effect

If you heard any news this weekend, you probably are aware of the Executive Order banning folks from certain countries from entering the United States. I expect that the folks who issued the order felt that they were doing something pretty straightforward. Instead, they ended up preventing workers with visas, legal residents with green cards, and a host of others who have all their legal certifications in order from traveling here.

English: Indian Spectacled Cobra, Naja Naja Fa...

(Photo credit: Wikipedia)

Since we’re not a political blog, I’m going to put aside humanitarian concerns and politics and instead focus on what one must assume are unintended consequences of the order. It’s the “Cobra Effect” come to life yet again. Unfamiliar with that? It got its name based on what happened when the Indian government offered rewards for dead cobras in an effort to cure a plague of them. Rather than decreasing the number of cobras, people began breeding them and killing them for the reward money. When the government figured this out they stopped paying for them. People released the cobras they no longer needed. Net effect? More cobras and lots of wasted money. Unintended consequences personified!

So how do we avoid the Cobra Effect in our businesses? Not by preserving the status quo since that’s rarely an option. It’s actually as simple as taking the time to think through what possible effects a particular action might have. “If we do this, that might happen.” Don’t be bashful about throwing out absurd conclusions, either. There are many examples those absurdities becoming reality (you gain more weight when you skip meals? Really?).

I guess my thinking is to go fast but do so slowly. Push for change and evolve your products, services, and business, but do so in a manner that thinks through as many of the potential effects those changes could bring about as you can imagine and avoid the Cobra Effect. Make sense?

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Filed under Helpful Hints, Huh?

Adding Umami To The Business

This Foodie Friday we’re going to talk about basic flavors. If you’ve done any cooking, you know that there are five basic tastes: salty, sweet, sour, bitter, and something called “umami,” which is often mentioned as “savoriness.” It’s a Japanese word that means “delicious taste. It’s actually built on three types of amino acids:

japanese soy sauce, it contains more salt than...

(Photo credit: Wikipedia)

Some examples of the amino acids associated with umami are glutamates in kombu or soy sauce; iosinates found in fermented fish, shellfish and meats; and guanylates, which are present in mushrooms like shiitake.These different types of amino acids can be combined to increase the umami taste in your dishes.

Got it? As with all the flavors, the trick is to use umami to balance out and enhance the other flavors present in a dish. If you add soy sauce (umami), for example, you’d want to reduce the salt (salty). If you’re using fish sauce (an umami bomb often found in Asian food) you’d add acid to balance it out (citrus juice, for example.). Got it?

Let’s think about umami in business terms. You have the basic building “flavors” of solving a customer’s problem, the enterprise’s financial goals, customer service, producing the product or service, and supporting your team. What distinguishes great businesses from good businesses is the umami added to the mix of those building blocks. Just as adding a rind of parmesan cheese into a soup or stock boosts umami, teaching everyone in an organization to be customer-centric while pursuing clear goals boosts the coherence and performance of the team. It’s possible to offer decent customer service via email but the umami of a caring human to deal with customer issues makes a lot of difference.

A long time ago, someone told me to add red wine vinegar to the clarified butter into which I was dipping a lobster. I know now that the sour and pungent vinegar was balancing the fat of the butter and took the lobster to another level. Balancing all the elements of either a dish or your business and making sure that balance includes something that boosts umami is the key, both in the kitchen and in the boardroom. You with me?

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