Tag Archives: business thinking

Mything The Mark

Our Foodie Friday topic this week is myths. Specifically, I want us to consider a conversation I had with someone about one of my favorite topics: barbecue. There are many misconceptions about barbecue and one of them revolves around the topic of my conversation: the smoke ring. If you’ve ever had great ‘cue you’ve encountered the pink ring that lives on the edge of the meat.

Photo by Aziz Acharki

To the uninitiated, there is a concern that the meat is still somehow raw (why would the outside be raw when the inside is cooked?) but of course it’s actually a chemical reaction caused by some of the components in the smoke interacting with the meat (the myoglobin for you scientists out there). The person with whom I was speaking said it’s a great way to judge quality as well as if it’s “true ‘cue” – smoked over wood since you don’t get a ring when the meat is “smoked” over a propane unit. This, of course, is a myth. I’m ashamed to admit that I’ve actually cooked some barbecue that looked beautiful – great bark, fabulous smoke ring – that was dry as a bone. Great Instagram material but lousy supper.

In fact, it’s possible to fake the smoke ring. All you need is some curing salt that contains sodium nitrite. Sprinkle it on the meat, cook it in an oven and there is a “smoke ring”. You can read all about it in this lengthy piece. My point is that it’s a food myth that a smoke ring is an indicator of quality in barbecue.

That’s not the only food myth, obviously. Eggs don’t contribute to high cholesterol, MSG doesn’t cause headaches in most of us, you don’t really sleep better after a nightcap before retiring, spicy foods don’t cause ulcers and drinking milk doesn’t increase mucus production when you have a cold. I’ll bet you’ve heard every one of those myths though. You’ve probably heard a bunch of business myths too.

You don’t have to be first to be successful – look at Amazon or eBay, neither of which was the first of their type. You don’t have to be the cheapest option in a category. Ask Lexus, Apple, Nordstroms or many others. Profit isn’t the most important thing (cash flow is!). And of course, my favorite: failing is bad. I’d argue the opposite – failing is almost mandatory on the path to success and is generally a good thing.

Don’t believe everything you hear or read. Sometimes it’s just one of those myths rearing its ugly head. Do your homework – find the facts. After all, we’re lucky to be living in a time when fact-finding has never been easier. Of course, there’s never been so much fake garbage to cull either!

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Filed under food, Reality checks

Gurus And Ninjas

Happy Valentine’s Day! I know it’s supposed to be a day for love but I want to focus on something I don’t love: gurus. OK, it’s not just gurus. It’s ninjas, wizards, mavens, and other self-proclaimed experts. I’m sick of them and, more importantly, I’m wary of the damage they cause. Let me explain and maybe I can bring you over to the dark side.

First, let me be clear about whom I speak. Generally, these are people who seem to spend a hell of a lot more time explaining how great they are at something rather than actually doing anything worth noting. Their professional profiles use words like ninja. I did a quick search and came up with over 60,000 results for that word on LinkedIn. Do any of them know what a ninja actually is? According to Wikipedia, it’s a

mercenary in feudal Japan. The functions of the ninja included espionagesabotageinfiltrationassassination and guerrilla warfare.[1] Their covert methods of waging irregular warfare were deemed dishonorable and beneath the samurai, who observed strict rules about honor and combat.

I’m not sure any businessperson wants to hire a dishonorable assassin but I could be wrong. Yes, I get that the meaning of words changes over time but if you mean to say you’re an expert, say it. Maybe they can’t because they’re not really experts at anything other than self-promotion.

Speaking of misused, overused job titles, let’s move on to “maven.” A maven is an expert, actually a “trusted expert in a particular field, who seeks to pass timely and relevant knowledge on to others in the respective field.” The key words here are “trust” and “expert.” I’ve checked out a few “mavens” and when well over 75% of their social followers are fake and they’ve been in their field of practice for under 5 years, I think they’re neither trustworthy nor experts.

We all have personal brands. Some of us work very diligently at getting that brand out there and others of us do great work and hope that work speaks for itself. I’ll admit that I probably should have done more self-promotion over the years although in my defense there weren’t the opportunities to do it on one’s own as there are now. I still rely on clients to bring me other clients and on readers of the screed to do the same. I try to connect with people I know and respect, focusing on quality.

Does any of this make me a guru? A maven? A freakin’ ninja? Nope. I’m just a guy who’s been at this for longer than most of the self-promoters have been alive and who has already made most of the mistakes they’re going to make, probably using someone else’s business to do so. Is it self-promotion to say I’ve already learned from the mistakes they’re going to make so they won’t happen in the first place?

If you’re a guru, act like one. Be the one who dispels the darkness and takes towards the light. Be a counselor and an inspiration. A ninja? Not so much.

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Filed under Helpful Hints, Huh?

Back To The Bar

(Only cropped, no other editing.)

(Photo credit: Wikipedia)

It’s Foodie Friday and this week I’m inspired by something the folks at Bacardi are doing because it’s something every company ought to be doing in some form. In the case of Bacardi, they’ve called it “Back To The Bar” and the reason for what they’re doing is nicely explained by their CEO and reported by MediaPost:

“Back to the Bar is our version of ‘walking the factory floor,’” said Mahesh Madhavan, CEO of Bacardi Limited. “It puts our people in touch with what’s happening in our business in real life and real time — something you can’t truly understand behind a computer screen, sitting through a presentation, or dissecting a spreadsheet.”

What every employee is being encouraged to do is to go hang around bars. In fact, they’re shutting down the company to allow employees to do so. While they’re in those bars, they’re to connect with customers and encourage them to try cocktails made with Bacardi. I imagine they’ll also get a lot of feedback on the product, consumer approaches to drink selection and other information which, as the CEO says, you can’t get behind a computer screen. It’s a fantastic idea.

Think about your own business. First, I hope you’re eating your own dog food – that you’re a regular user of your own product or service. If not, why not? As an example, over the years I’ve worked in sports with a few people who didn’t really watch sports or know a heck of a lot about it. How they got hired baffled me. I also worked with a TV executive who said he didn’t ever watch some very popular shows because he “wasn’t the demo.” I get that but I think if your job entails marketing to a particular target you need to understand the target and that includes their likes and dislikes even if they don’t mirror your own.

Next, Barcardi is getting first-hand feedback. They’re talking to people who are in a relaxed environment, probably a cocktail or two down the road, and the chances of getting uncensored feedback are excellent. It’s not a written survey or a focus group. It’s way better than those. Most importantly, it’s first hand. I have always loved the old United Airlines commercial from the late 1980’s in which Ben, a senior executive whose company lost a long-term client that morning, is handing out airline tickets to his managers and tells them to go visit clients. Ben himself is going “to visit that old friend who fired us this morning.” It’s a spectacular reminder not to lose touch with people. Don’t rely solely on email and telephone. You probably see this issue even in how your own office works if you still work in one. People don’t visit – they communicate via email or Slack or some other messaging service, even with the person in the next cubicle.

People thrive when they connect with other people. Your business thrives when it really connects with customers. When was the last time you went back to the bar?

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Filed under Consulting, food, Helpful Hints

My Uncle’s Poetry

My uncle passed away last week. He was married to my mother’s sister and, obviously, wasn’t a young man. Still, a loved one’s death is never easy and due to a lengthy illness, this one was especially hard. I flew to Florida to attend his funeral and to offer love and support to my aunt and cousins. If you’ve ever sat with folks who’ve experienced a loss, maybe you’ve had a similar experience to what went on. There was much talking and reminiscing about my uncle and many old family memories were shared with a mixture of laughter and sadness.

My uncle was a man I’d known my entire life and yet during the time spent chatting I learned something I’d never known. There was a book on my aunt’s table. In it were poems that my uncle had written over the years, mostly to her. It turned out he had also written a play. I was very surprised by this since my uncle was a rather vocal prognosticator on whatever topic happened to be at hand. Sports, in particular, was something about which he was never at a loss for an opinion. He was in an odd way a less knowledgeable Howard Cosell and although he was frequently wrong he was never deterred from speaking his mind. The fact that he had written love poetry to his wife was not exactly something that I thought he’d be doing.

The point of this is to remind each of us that no matter how well we think we know a topic or a person we need to keep an open mind and a readiness to be surprised. If someone had told me that my uncle was a playwright I’d have thought they were joking. That fact that I saw his poetry reminded me how little I really knew or understood about him.

Be willing to be wrong. Accept that there are things you don’t know and seek them out. Get as many facts as you can. Oddly, my uncle would often opine without having some key facts at hand. Even so, it’s his last message to me as expressed through the existence of his poetry that was probably the best thing he ever said to me. Does it resonate with you too?

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Filed under Helpful Hints, Thinking Aloud

Getting The Message

You may have read about a missile alert issued in Hawaii a couple of weeks ago. A worker mistakenly believed that there was an incoming missile attack and issued an alarm. The initial report was that he had hit the wrong button on a drop-down menu. As it turns out, he had missed the part of the incoming alert message that said it was an exercise. The message itself also included the words “this is not a drill” (it shouldn’t have) which proved to be confusing at best and terrifying at worst.

As I read about this, I thought about how many times employees don’t hear the messages we send them. This particular employee had a track record, according to reports, of confusing real-world events and drills several times over the last decade. While I’m not sure this is the individual I would want in a critical role, that fact that he was should have reminded his management to be absolutely clear when giving him instructions.

You don’t think this kind of miscommunication could happen in your business? Well, maybe not, but let me ask you a few questions.

  • Do you ever tell your staff that it’s OK to fail and yet punish people who do so at review time?
  • Do you ever tell people to innovate and yet get mad when they don’t follow protocols you’ve established?
  • Do you ever tell anyone to work carefully and yet push them to make an unrealistic deadline?
  • Do you ever refuse to prioritize their work with them and instead tell them that “everything is a big priority”?

Those are the same type of confusing, conflicting messages as the guy heard in Hawaii, and just as in that situation the chances are good that the recipient will mishear and push the wrong button (or, as in this case, the right button at the wrong time). Putting aside the fact that the Hawaiians did themselves no favors by allowing one individual to issue an alert (they’ve remedied that – it now takes two to do so), or that the individual in question had made similar mistakes in the past,  the fault lies just as much with the supervisor who issued conflicting instructions (This is an exercise/this is not a drill). It’s a mistake no supervisor can afford to make unless they enjoy creating terror in their businesses. Now, who wants that?

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Filed under Helpful Hints, Consulting, Huh?

I Love This Bar

Happy Foodie Friday! Actually, it’s more like Boozie Friday since our topic today revolves around a bar. Not just any bar: my bar. No, I don’t own it, but I feel as if a little part of it is mine. Let me explain and why this has a lot to do with your business.

Over a year ago on a Friday afternoon, I wandered into a bar I had passed a number of times. It’s not part of some chain. It’s part of a vanishing species: the local watering hole. Vanishing? Yes. As one trade publication points out:

The number of what the U.S. Department of Labor Statistics calls “drinking places” — a subcategory of restaurants that is focused just on sales of alcohol — have seen a multi-year decline in number. The number of privately-owned locations dropped by nearly 4 percent between 2013 and 2016, from 44,599 to 42,961 establishments. Nielsen data from 2015 paints an even starker picture, stating that one out of every six neighborhood bars closed between 2004 and 2014.

My bar may or may not be a “drinking place” since they do serve food (much of which is quite good), but it seems as though every Friday each person who passes through the door is greeted by name as they approach the bartenders who already seem to know what they’re having. Yes, it’s the epitome of the “Cheers” experience: a place where everybody knows your name.

In many places, particularly outside of big cities, neighborhood bars are being replaced by what I’ll call chain bars although technically they’re probably called casual dining establishments. You know what I mean – Buffalo Wild Wings, TGIFridays, and their other corporately-run brethren. It’s a shame, and it’s not because they don’t have the same drinks and maybe even better food. What they don’t have is the atmosphere. I’m sure they believe they are in the hospitality business but it’s just not the same.

A great neighborhood bar – my bar – feels like an extension of drinking in someone’s home. It has a unique vibe to it. You’re among friends, not just among other customers. That sort of feeling is something that I think any business can and should try to precipitate and instill in everyone who comes in contact with it: customers, staff, vendors, and the community as a whole. That changes a “like” into a “love,” and who can’t always use a little more of that?

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Filed under food, Thinking Aloud

Deglazing

This Foodie Friday I want to talk about deglazing. It’s a very basic technique for sauce-making but it’s also a word that scares a lot of people when they see it in a recipe. As it turns out, it also has something to do with business.

For those of you who are unfamiliar with the term, deglazing is nothing more than using some sort of liquid to loosen the bits leftover in a pan (called fond) after you’ve cooked something in that pan. Say, for example, you’ve made a roast and after you pour out the accumulated fat and juices, you see a lot of crispy bits clinging to the pan. You would deglaze the pan by heating it and pouring in a liquid. It can be as basic as water but wine or stock is preferable because you’re going to use the resulting liquid as the foundation for a sauce or gravy. You’re doing yourself a great disservice if you don’t deglaze your pans!

I suspect some of you out there just toss the fond – you scrape the remnants into the trash. Well, as the saying goes, one man’s trash is another man’s treasure, and that’s where the business thought comes in. How many businesses have been built around taking what someone has discarded and finding a new or better use for it? The entire recycling industry is built around that notion. While we’ve been recycling things for centuries, especially during shortages of raw materials created by war, the modern industry is just about 50 years old and is a $500 billion enterprise.

The point today is to get you to ask yourself what might be incredibly useful and productive in your business that you might be discarding. It could be a person, it could be a product that’s underperforming because it’s not sexy and no one wants to work on it, or it could be an unexplored portion of the data you gather. These things might just be fond, and with a little deglazing they can be transformed. What do you think?

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Filed under food, Helpful Hints, Thinking Aloud