Tag Archives: life lessons

Finding The Black Swan

Many centuries ago, people were convinced that there were no such things as black swans. That thinking is so old, in fact, that there are references to it in Roman literature. That thinking was disproven around 1700 when a group of explorers sighted some black swans in Australia.

Since then, the term “black swan” is used to refer to something that, as Wikipedia states:

comes as a surprise, has a major effect, and is often inappropriately rationalized after the fact with the benefit of hindsight.

If you’re in business, I’m sure you’re familiar with black swans even if you’ve never called them by that name. My team often used the Monty Python quote that “NO-body expects the Spanish Inquisition!” when something surprising would happen.

I don’t think of Black Swans as negatives, necessarily. In fact, it’s exactly the sort of rare bird we should be seeking in business on many levels. For example, you’ve read many times in this space about the need to understand your customer. If you’re approaching them with an open mind, what you might find can be surprising. You might find, say, that your ad that’s aspirational in nature might have the exact opposite effect on your audience – it reminds them of what they don’t have and makes them mad.

Where I find Black Swans particularly useful is in negotiating. It’s critical to understand the needs and wants of the person with whom you’re negotiating and to get on the same side of the desk as they are, meaning you’re not in an adversarial position. In the process of doing that discovery, you often find a Black Swan – something you didn’t know about them or about something that’s part of their bottom line for the negotiation. Every party in a negotiation has a bottom line – things they can’t or won’t give up – while other things are far more fungible. Unless and until you can understand what those things are, you’re wasting time. If you find a Black Swan in the process, it’s important that you incorporate it unless it crosses your bottom line.

Part of finding the Black Swan is keeping an open mind, whether it’s in negotiating or in reading data or even in a brainstorming session. Be open to possibilities even if they don’t match your current understanding of the world. The Black Seans are out there – find them!

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Mageirocophobia

It’s Foodie Friday and today we’re going to address what for some people is a debilitating problem: mageirocophobia. I know – how can I think about something I can’t even pronounce? Well, hopefully, it’s not something you think about at all, but it might just get you thinking about something that goes on in your business life, so read on.

Mageirocophobia is the fear of cooking. Yes, such a thing exists. It can take many forms and even experienced cooks might have a little of it. For some folks, they’re fine cooking for themselves but the thought of cooking for a large group – a party, a large family gathering – can become a problem. Maybe that’s when they opt for a caterer, telling themselves that they’ll be busy preparing the house when in fact they’re afraid of failing. For some people, they’re afraid to cook for others or their children, worried that they’ll poison them by serving undercooked food. In other cases, it’s a simple fear that what they’ll serve will be inedible, or at least bad enough to cause ridicule. Some people are just afraid of the entire process – sharp knives and hot pans can cause cuts and burns (I know that from personal experience!).

As with most fears, a fear of cooking is really a reflection of other things going on such as a strong need for approval or a fear of failure. It can cause people to do odd things such as never serving chicken to guests or insisting on overcooking pork. Some people I know are terrified by sharp knives and the blades in their kitchens are always dull which, as any good cook knows, causes more accidents than sharp knives do.

Some of us do the same thing in business. A decade ago I wrote a post that asked each of us to consider if our fears in business are rational? Fear of failing is not irrational but it can be debilitating. We listen to the negative voice in our head that tells us we can’t do something and we’ll be a laughingstock when we fail. We play it safe. We take the safe route and don’t push to scale quickly, avoiding new markets or products. Ultimately, as with the fearful cook, we miss out on pleasure as we avoid pain.

I’ve made my share of mistakes in both the kitchen and the office. I try to learn from each one and move on. We all have a bit of fear in new and difficult situations – we’d not be human if we didn’t. We need, however, to push through our fears if we’re ever going to achieve our goals, don’t you agree?

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Foodie Friday After The Fourth

While in theory today is a workday, I’m pretty sure most folks have continued the July 4th holiday straight through. In the spirit of being as lazy as the rest of you relaxing over this lovely break, I’m reporting a Foodie Friday post from a past holiday weekend. It was Memorial Day of 2008 (yes, I’ve been at this that long) and what I wrote then still makes sense to me. How about to you?

This weekend sees the celebration of the Memorial Day holiday here is the US. Traditionally, this weekend marks the start of Summer (OK, maybe that’s July 4th but I love Summer, so…) and that means it’s time to fire up the smoker. While one can achieve great BBQ on everything from a Weber kettle to rigs costing thousands, my preferred weapon of choice is the Bandera, which used to be made by The New Braunfels Company.English: Image of a propane smoker in use. Dia...

We had a bunch of folks over to enjoy ribs, smoked turkey, beer can chicken, the odd bit of smoked bratwurst (I couldn’t find a Hebrew National baloney to smoke which, as an aside, is the closest thing I know of to meat candy when spiced and smoked). The thing they all were wondering about was why does good “Q” take so long. Those of you with a love of smoked meat know that “low and slow is the way to go” and that getting the temperature in the smoker above 225 F is a formula for shoe leather.

Which, of course, got me thinking about how many people seem to do business today. Just as one cannot make BBQ in the microwave, fixing problems via the proverbial microwave for a quick fix is, in my mind, not getting you where you need to go. Now, some folks insist on cooking ribs for 8 hours; I think I’ve proven you can have damn good results in 3.5 – 4. However, I am talking about using the right tools, taking the right amount of time, and, if you can, using the guidance of someone who has been there before (I ruined a lot of racks and quite a few briskets in my day until I got it figured out).

There is a Slow food Movement of which you may be aware and I love what they have to say. However, sometimes you’re late for work and DO need to toast that Pop-Tart and go (eeew). Sometimes problems won’t wait. But I think many operations would be a lot better off if they made the quick fix the exception rather than the rule.

And now I’m off to enjoy some leftovers!

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