February 1, 2017 · 11:58 am

Smoke And Mirrors

I wrote last week about magic and distractions. Another magically-themed post today about the smoke and mirrors magicians use in their acts. That expression has come to mean something that’s deceptive or fraudulent, and a couple of pieces about the marketing business got me thinking about that term today. Even if you’re not a marketer (but who isn’t!), there’s something to take away.

One piece on Digiday dealt with ad-buying technology. You’re probably aware that the majority of digital ad buying (which will soon cover TV as well!) is done programmatically. No humans are involved other than to create the platforms on the vending end and choosing the ones to use on the buying end. The Digiday piece contains the following statements from an ad tech software developer:

I can say from first-hand experience that a lot of it is taped together stuff and nowhere near the sophistication that’s talked about…It is really easy to put up a website and mention “algorithms,” “machine learning” and a bunch of buzzwords. Nobody knows how that works. You can’t actually look into it, it is all just black boxes. But underneath, there is no real special sauce for a lot of these companies.

In other words, smoke and mirrors. Billions of dollars are spent this way and marketers are (finally) demanding to know how their money is really being spent. They’re turning on the lights and blowing away the smoke. Which leads to the second piece from MediaPost. It mentions “the terrible murky waters of rebates and contracts” and the same lack of transparency to which the other piece alludes. P&G is demanding more transparency, insisting that media agencies show that they are using providers that apply industry standards in measuring viewability and fraud. Ogilvy and Mather is reorganizing under a single P&L accounting structures for clients and thereby boosting transparency. Both of these moves are sending the magicians home.

We all need to ask ourselves about smoke and mirrors in our businesses. We need to challenge sources behind reports and assure ourselves that what we’re reading or hearing is rooted in fact and not someone’s fiction. A good practice outside of business too, don’t you think?

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January 30, 2017 · 11:40 am

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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January 27, 2017 · 11:57 am

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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