Happy Foodie Friday and a Happy Easter and a Zissen Pesach to those of you who celebrate one or the other (or both!). I spent much of this week in Las Vegas, one of this country’s great food cities. I know – how can I say that about a town that’s built pretty much just to separate you from your money? Well, you gotta eat in between all of that spending and it seems as if every big name chef has a place in Vegas. There is also an awful lot of great local places too.
While the food is very good at most places in town, it’s pretty expensive. Obviously, the high-end, big-name chef places are pricey but even some of the small local joints I patronized ended up costing quite a bit of change. While I realize that the prices I pay in my little North Carolina town aren’t “big city”, I’m quite used to NYC pricing since that’s what I paid my entire life. The prices in Vegas are beyond that when you total up all of the ala carte items you order.
One thing that’s a real tradition is the Vegas buffet. Every hotel has one and there are many stand-alone buffets in town as well. They’re not inexpensive either. The one at my hotel was $31 including the tip. Yes, even bottomless mimosas! As I was running through the massive food service area (for the third time), I realized that I’m very much a buffet guy and I think most consumers are too.
What I mean by that is that we seem to be living in an age where everything is ala carte. Your airline ticket may be your protein, but you might want some veggies (an assigned seat), a salad (a checked bag), and a starch (fuel surcharges, booking fees, etc.) which will make up the real cost of your meal. Sure, your hotel room is $139/night, but the “resort fees” and fees for things like having a safe in your room or built-in tips for the housekeeper can inflate your bill quite a bit.
Everyone complains about what most ticket services tack on to the base price of a concert ticket. Look at your cable or telephone bill and I’m sure you can find quite a bit of dough you’re being charged that takes your monthly tab beyond the advertised price that drew you in as a customer in the first place. I’m a buffet-pricing guy. Tell me the entire price upfront and let me decide. Sure, the lower price might get me in the door once, but the anger I feel when I see the final bill will assure that I won’t be back.
You might be fine with ala carte pricing. In theory, I am too because why pay for something you won’t use? The problem is that you really don’t have the option. When an airline charges you for carry-on bags or for checked bags, there is no “option” unless it’s a day trip without luggage. You’re paying the fee. why not include it in the price?
Enjoy your buffet this weekend!
I spent some time last week speaking with a fellow who is trying to change his life. I meet a lot of those folks in my franchise consulting role. They’re tired of working for someone else and want to invest what they’ve saved in creating a new, better life for themselves and their families.
One thing we talk about early on in the process is the skill set the candidate is bringing with them. Have they managed people? Do they like selling? Do they know about technology? It’s not that any skill set is better or worse. It’s simply about identifying what they bring beyond financial resources as we examine the hundreds of possibilities out there.
The fellow I spoke with last week works in auto repair. He’s a “body man.” Unfortunately, many of the auto body repair franchises are well beyond his financial abilities so we talked about some others. I also brought up a franchise that’s involved in drywall repair. He said he didn’t know anything about drywall and he didn’t have those skills. I reminded him that this, like most other franchises, offers a lot of training but putting that aside, I asked why repairing drywall is that much different from repairing sheet metal. He’s now considering the franchise but it raised a good point that we all need to remember.
Many of us focus on the trees and not on the forest. We think about learning a skill in a vacuum instead of the broader application that learning may have. Learning to code, for example, can teach project management, since you can’t perform either one well without a great plan and a flow chart of sorts. It’s also a good reminder that learning the “broad” skills of communication, problem-solving, and teamwork have application across the board. That’s why so many of the business opportunities I deal with emphasize they want candidates with those skills and will train them on the specific skills needed to be successful.
Unlike Napoleon Dynamite, we all DO have skills and most of us have more of them than we think. What are yours?
It’s Foodie Friday! Today I’d like us to contemplate the foods that make us hungry. No, I don’t mean the ones for which we have cravings. I mean food that can actually increase your hunger when you eat them.
Have you ever wondered why bars put out salty snacks like popcorn or peanuts or pretzels? As it turns out, salt makes you thirsty and what better place to be when you’re thirsty than your favorite watering hole? Salt, according to some studies, is addictive, as is sugar and fat. The food industry has become very good at layering those things together to create products (I’m deliberately not saying “foods”) that play to our addictions, light up our dopamine centers, and cause us to engage in self-destructive behaviors. When you hear the old Lay’s slogan about “bet you can’t just eat just one,” you might try to think about what the drug pusher says as they give away their free samples to people: “don’t worry – you’ll be back.”
The screed today isn’t meant to be a lecture on improving our eating habits. Instead, there is a business point here. We don’t eat salty snacks or sugary foods or processed foods or even foods sweetened with artificial sweeteners (they made you hungry too) to get fat. We eat them to solve an immediate need – hunger. But there is any number of other options that can fill that need without triggering the problems that come from really unhealthy foods.
It’s the same in business. We often take the easiest or most available or cheapest solution to solve an immediate need. Unfortunately, those “fast food” solutions only solve the problem in the near term and can often cause long-term damage. Just as with food, we need to be aware of our cravings and think before we eat. We need to consider all of the options, not just the “fast food” ways out. We need to choose more wisely, not just more expeditiously.
One thing that used to amaze me without fail was when a room full of intelligent people would form a circular firing squad and shoot away. OK, so it’s not literally true, but you know what I mean and you’ve probably been in one or more of these situations yourself.
Photo by Holger Link
It happens when someone surfaces an idea or an argument that deviates from the conventional wisdom or thinking on an issue. Instead of evaluating the new thinking on its merits, people start taking potshots at one another. They should be united against a common “enemy” – the competition, for example, or a big problem. Instead, they attack one another.
I’m not really sure how one combats this. I always used to raise ideas along with all of the flaws inherent in what I was espousing. By showing that I understood the weaknesses in my thinking I was also showing that I could be balanced and not delusional enough to think that every idea I had was gold. What I was hoping for was for others to focus on the good parts of my thinking instead of spending time trying to surface the problems because I had already done that.
Whenever possible, I’d draw pictures of some sort – Venn diagrams, flow charts, whatever – because I believe that pictures are more easily understood, even those drawn by a person with zero artistic ability (me). The goal was always to get the team standing back to back, rifles pointed out at the problem and away from pointing inward at one another.
Creating an environment where new ideas flourish is one of the biggest management challenges. Keeping the team focused on the big goals and not on taking pot shots at one another to further their personal goals is another one. What’s above are some of the ways I do that. How do you do that?
My friend posted a picture of his father on social media the other day. Outside of my own father, he was probably the most influential male in my life as I was growing up in many ways. Aside from wondering why he’s aged and I haven’t as I saw the photo (that’s a joke, kids), it made me recall one thing that he did to teach my friend and me to be better baseball players: hitting curveballs.
My friend’s dad was no ordinary dad when it came to imparting that little piece of baseball knowledge either. He had tried out with the Yankees and the family lore is that had my friend’s mom not told him that she would walk on the marriage, he would have been signed and playing in Yankee Stadium. Obviously, when this guy tells you he’s going to teach you about curveballs, you listen.
For those of you that have never stood in against a pitcher with a lively curve, the pitch starts by heading at your head and breaks down and away from you. That’s what my friend’s father threw at us – pitches that started at our heads and broke in over the plate. Of course, once he felt we were getting complacent about standing in against the curve, he’d toss the odd pitch right at our heads to teach us to look for the rotation of the ball and to duck if it wasn’t going to curve. A fastball at your skull gets you focused very quickly!
Almost every player who makes the majors can hit fastballs. It’s the ones who can hit breaking pitches – sliders and curveballs – who become stars. It’s true in business as well. When things are going along according to plan and not diverging from the track they’re on, things are relatively easy to manage. Even if something appears dangerous (like a fastball heading for your ear) it’s relatively easy to get out of the way if you can see where things are heading.
Learning to hit business curveballs is something that you need to do if you’re going to elevate your game. You need to prepare for them by planning and recognizing that they’re going to show up from time to time. Your team needs to be ready, and you need to think about who can handle curveballs as you’re assembling that team. People who are regimented and can’t deal with it when events start tracking differently are probably not your priority hires.
Mostly, you need to expect things to go wrong. After bailing out and hitting the dirt a couple of times, I realized that some attempted curveballs don’t break even when the rotation makes it look like they’re trying. It’s better to have to wash your uniform than to repair your skull. Your team needs to recognize that bailing out might be the smartest option when things begin to go awry. Watch out for those curves, learn to hit them out of the park, and your team can’t be beaten. Right?
A little science this Foodie Friday. I swear this doesn’t come from some satire site either. A group of Swiss scientists conducted a little experiment with music and cheese. The idea was to find out if exposing cheese to round-the-clock music could give it more flavor. They took 9 wheels of Emmenthal cheese and put them in individual wooden crates. Then, for the next six months, each cheese was exposed to an endless, 24-hour loop of one song using a mini-transducer, which directed the sound waves directly into the cheese wheels. You with me so far?
As one report had it:
The tracks include A Tribe Called Quest’s We Got it From Here, Mozart’s The Magic Flute opera, Led Zeppelin’s Stairway to Heaven, Vril’s UV, and Yello’s Monolith. Three of the other wheels were exposed to either low-, medium-, or high-frequency sound waves. One control wheel was left in silence.
Any guesses on the results? Well, amazingly, there was a noticeable difference in flavor according to the food experts who tasted them. They reported that the cheese exposed to music had a milder flavor compared to the non-musical cheese. They also found that the hip-hop cheese had a stronger aroma and stronger flavor than other samples. If you ask anyone who’s been around me whilst I’m preparing a meal, they will tell you that I often play a type of music appropriate to the cuisine being prepared: Zydeco when cooking Cajun, Salsa when cooking Mexican, etc. They think I’m crazy but now I have science to back up my thinking, right?
The business point here is that we often don’t pay enough attention to the environment we set up in our business places. While it’s become more common for people to listen to headphones while they work, there are many other factors in the environment that affect performance. Creating an environment where people are happy and motivated pays huge dividends, especially when you look at places where people are generally miserable. It’s not just good lighting and clean spaces. It’s also having an open-door policy as a manager and allowing the staff to personalize their spaces. It means bending the rules from time to time to accommodate special situations and doing a lot more listening than talking when conversing with your team.
If cheese can pick vibrations and react, you can be very sure that the people with whom you work can as well. Why not make them the kind of vibes that create the best flavor?