Tag Archives: life

Foreign Flavors

This Foodie Friday, let’s think about the Black Cheese donut. Yes, there is such a thing although unless you live in Jakarta you’ve probably not sampled one. It’s a donut that’s glazed in chocolate icing and then rolled in parmesan cheese. No, I’m not making this up – you can find them at Dunkin’ outlets in Indonesia.

Then there is the Thai snack food of BBQ-flavored fish. They’re bite-sized – yum! You can buy a creamed corn pie (think apple pie but creamed corn) at KFC outlets in Japan or haggis-flavored potato chips in Scotland. If you want a brief around the world tour of some odd food products that will probably seem strange to those of us with American palates, click here and scroll through 46 of them.

The thing is that they’re not odd, not to the people in the areas where they’re made and distributed. As with most things, if there wasn’t demand the product wouldn’t continue to exist. The fact that they got made in the first place is a tribute to anyone who was involved in the process but for whom the product has no appeal. Ignoring our own prejudices is something that helps us succeed in business. Most of us aren’t the typical consumer of our product and, therefore, must keep an open mind where research or other data tells us that there is a market opportunity.

You might not need to be reminded that not everyone sees the world in the same way. One glance at the evening news or even your own social media stream will confirm that for you. Not everyone will love a Black Cheese donut but apparently, enough people do to justify their continued presence on Dunkin’s shelves. We need to try some flavors that are foreign and, even if we don’t like them, remind ourselves that others do.  Crab flavored Pringles might not be your thing. Maybe you prefer the Iberian ham chips. I had my first ketchup flavored chips when I was in Canada. They seemed like a good idea – ketchup goes on french fries which are potatoes, so… Well, they weren’t, but I don’t think any less of our Canadian brethren for making them popular.

Want to keep your business open? Keep your mind open as well. The flavor might only be foreign to you!

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Filed under Consulting, food

The Fear Barrier

I spent last week at a conference of franchise consultants and franchisors. If you’ve read this blog before you’ll know that one of the recurring themes is the need to be learning constantly and going to meetings like that one is one of the best ways to educate yourself. After all, who knows more about that challenges that you face in your business than other folks who are dealing with the same issues?

One issue that came up a lot in my conversations with my peers is the issue of fear. We’re in the business of helping people realize their dream of business ownership. We find out their “why” and then find businesses – franchises – that match their goals and their budgets. In the process, we end up sending them a lot of very specific information about potential investments and it’s at that point that the fear barrier sometimes kicks in.

Imagine that you’re looking at several opportunities that could make your dream come true. You have the resources to make it happen. The next step is for you to speak directly to the development people at the brand and to continue your investigation. What often happens at this point is that people “go dark.” They don’t respond to phone calls or emails. I suspect that it isn’t that they’re not interested but, rather, that they’re TOO interested and suddenly things are VERY real. The notion of quitting your job and investing your savings in something completely new can be terrifying.

The people with whom we’re having these discussions identified themselves. They filled out a request to chat with someone about franchise opportunities. They WANT to make this happen, or at least they want enough information to see if that’s what they want. I’ve had people say they’ve reviewed the information and a company I’ve found for them isn’t quite right. That’s fine: we keep looking (I represent over 500 different brands). They’re not unafraid but they’re not letting the fear paralyze them. They use it as motivation. They believe that they can change their lives for the better and 94% of the time they will be right (that’s the percentage of franchisees that consider themselves successful).

No matter whether you’re looking at franchises or at changing companies or jobs or careers, the fear barrier will be there. The people who are truly successful – the ones who realize their dream and find self-fulfillment – are the ones that break through the fear barrier, not waiting for the “right time” or accepting the things in their lives that are really unacceptable to them when they step back and think about it. Is that person you?

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Filed under Helpful Hints, Reality checks

Balsamico And Business

The question, this Foodie Friday, is have you ever had true balsamic vinegar? Not the junk they sell at the supermarket that’s probably made outside of Italy, but true balsamic vinegar that bears a D.O.P. stamp, a European Union certification that guarantees an ingredient’s quality, production, and place of origin. In the case of balsamic, it must be made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.

I won’t go into detail about the process, but the key takeaway for today is that it takes a long time to make. Like a dozen years or more. Every step of the way, the amount of vinegar in the barrels is reduced as the product concentrates. You need to take the long view of what the business will be if you’re going to start producing this stuff! It requires patience, resilience, capital, commitment, and much more.

The same can be said about a winery. Planting vines, getting them to produce, bottling and aging all take time. You need to think long-term. I think the same sort of thinking is involved when you go to make some dishes. Great barbecue takes a long time. So does a great Bolognese Sauce (even with a pressure cooker – believe me, I’ve tried!).

Whether it’s Balsamico or business, there are no short cuts. Great things take time, generally more than we’d like. As we often see in today’s world, moving fast and breaking things often results in a disaster even as the company expands rapidly. The fall is often as fast as the rise.

Maybe my thinking is more tortoise than hare, but I’m a believer in taking the time to get things right. I play the long game. As with balsamico, you need to commit to the process, as do all the stakeholders. There’s a reason the good vinegar sells for $200 an ounce, and once you’ve experienced it you’ll understand the difference between it and the $16 bottle you get at the supermarket. Greatness takes time, both in the barrel and in business, right?

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Filed under food, Thinking Aloud

Great Skills

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?

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Every Day Is April Fools

How many head-scratching headlines have you seen today? Google’s Files app now cleans your phone screen from the inside? Guy Fieri has been brought in to cater the Champions’ Dinner at the Masters? Roku announced a remote designed to be dog-friendly?

None of those things are true, of course. They’re just three of this year’s batch of April Fool’s jokes that seem to run rampant across the interwebs. Actually, HelloFresh’s announcement of a Unicorn Box, which they say is a “brand new, first-of-its-kind experience will let you eat like a mythical creature. Brush away the confetti to find a box full of farm-fresh rainbows, smiles, and joy right at your doorstep” sounds kind of yummy. It’s so obviously silly that you can ignore it safely. Others, like the Google video of the screen cleaner, are close enough to plausible to have you wondering if they’re a joke or a scientific breakthrough.

So you’re probably dialing up your BS detector as you surf around the digital world today. You probably have seen odd announcements from your friends on social media saying they’re leaving their jobs or investing in gold mines. You know they’re kidding but there is an excellent reminder in all of this.

Every day is April Fool’s Day. There is an awful lot of made-up garbage floating around out there and if we’re not skeptics we’re going to have the proverbial wool pulled over our eyes. Unfortunately, it’s rarely as obvious when something is fake the other 364 days of the year. Check facts using reputable fact-checking sites. Ask yourself who has an interest in what I’m reading being the truth and how does it affect them if it’s not? Read and listen carefully. What’s not being said? Does it seem as if a fine line is being walked with how the words are chosen and phrased?

If you can’t dazzle them with the facts, baffle them with your BS is my paraphrasing of the old W.C. Fields quote (he used brilliance instead of facts).  You need to remember that more people and businesses think that way than you’d expect. Make every day April Fool’s when it comes to picking up what they’re putting down. Make sense?

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Filed under Reality checks, Thinking Aloud, What's Going On

Getting It Done At Home

I had my last job in corporate America in 2007. What that means is that for the last 11+ years I’ve been working on my own out of a home office. I suspect, given the way the business world has changed over the last decade, that many of you are in the same situation. Maybe you elected to spend a few bucks on a desk at some co-working space and while that’s fine, this post isn’t really for you. It’s for those of us who absolutely could stay in our PJ’s propped up in bed with a laptop all day and no one would be any the wiser.

I will admit that I’ve done exactly that. I’ll also tell you that it really isn’t the optimal thing to do if you want to be productive. I have a few other thoughts about getting it done while working at home and I thought I’d share them with you today. What brought this on is that I’ve had many candidates looking at home-based businesses and I usually try at some point to tell them how different it is to work from home.

First, the one thing you MUST do is to pick up the telephone. While email is a great way to communicate about some things, you miss the nuance that human interaction brings. Moreover, it’s fun! Human interaction is great! When I started doing franchise consulting and found myself on the phone almost constantly, I realized how much I missed that. Very early in my career (long before email) I spent hours cold calling and setting up meetings. Phone time decreased over the years until when I was working at home it was barely part of what I did. Don’t be a monk: use the phone.

Take breaks. I believe in the 20-20-20 rule for your eyes (look away from the screen at something 20 feet away every 20 minutes) but it’s also important that you mirror the brief interruptions you usually get working in a corporate office. Be sure you eat (not over your keyboard!).  Take a walk. Spend an hour hitting golf balls. Do something not work-related so you don’t drive yourself crazy, which it’s easy to do when there isn’t anyone else around to distract you.

Don’t feel guilty when you run errands or do other things that you couldn’t do if you were still in the corporate world. There are many downsides to working on your own and at home. The freedom to use your time as you see fit is one of them.

Finally, if you have space, really set up a dedicated room as an office. Besides providing a tax deduction, it’s always made me feel like the professional that I am. I’m writing this in my home office which has the same sort of stuff on the wall as I had in my corporate offices.  It feels like I’m at work. Having the dedicated space also reminds me that I’m off work when I walk into the rest of the house and I should behave that way.

How do you get it done at home? Any tips of your own that you’d like to share?

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Filed under Helpful Hints, Thinking Aloud

A Second Opinion

This Foodie Friday, it was an old Rodney Dangerfield joke that got me thinking:

My psychiatrist told me I was crazy and I said I want a second opinion. He said okay, you’re ugly too.

OK, so what does that have to do with food and, of course, with business? These days, much like Rodney’s psychiatrist, everyone’s a critic. There is a huge problem with that since constructive criticism implies that the critic knows something about the subject. Unfortunately, with the internet offering everyone with an opinion a place to express that opinion, the assumption that the critic knows anything about the subject is often proven to be completely wrong.

Think about a professional restaurant critic. They dine out several times a week at a minimum. They are exposed to many different types of cuisine and usually many different chefs cooking each type of those cuisines. They can distinguish between types of pizza or BBQ and write knowledgeably about what makes one execution better than another. Before they write about a place they will usually dine there a few times both so they can sample more of the menu and to make sure that their impressions with respect to service and the dishes are correct.

Now take your typical Yelp reviewer. They may go to a place once. Their experience with many cuisines is limited and the examples that they’ve sampled might not actually be representative of a great execution (think someone who stumbles on to real Chinese food vs. the American Chinese food served nearly everywhere). Maybe they had to wait 10 minutes past their reservation time and got angry so they wrote a bad review. In short, they often criticize based on limited information and out of spite, exactly the opposite of what any constructive criticism should be.

As a reader trying to figure out where to go for dinner, I look for a second opinion. One thing I do is to only look at the 1- or 2-star reviews. Generally, they have very little in common with one another which tells me that they might have been posted out of anger or a single bad experience. Maybe everyone thinks the desserts are awful but since I don’t eat dessert that’s not relevant to me. When things are apparent across the bad reviews, I trust that information. Ignore the false criticism and get a second opinion.

It’s the same in business. You can’t just listen to the praise directed at you, of course. You need to hear the criticism so you can grow. That said, you need a second opinion much of the time. Don’t take it personally, don’t listen to the tone but only to the words, and ask yourself what you can learn. Then go ask someone you trust – someone with enough experience both with you and your work – about the validity of the bad review.

Yes, opinions are like asses in that everyone has one. But they’re not all created equal. Get second opinions before you make changes, just as a smart restaurateur does. Value the informed critics and ignore the trolls. Can you do that?

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Filed under food, Helpful Hints