Tag Archives: management

The Right Fielder

There’s an old song by Peter, Paul, and Mary that contains a few lines that were 100% true when I was a kid:

‘Cause the fastest, the strongest, played shortstop and first
The last ones they picked were the worst
I never needed to ask, it was sealed,
I just took up my place in right field.

The kid whose fielding skills were weakest ended up playing right. The thinking was that most batters, if they got it out of the infield, would have to pull the ball and nearly everyone seemed to hit right-handed. Ergo, the right fielder would not have a chance either to make a play or to make an error.

Right fielder position on a baseball diamond

(Photo credit: Wikipedia)

What does this have to do with business? I suspect that some of us look at our teams and mentally assign one or more of our team members to right field. Rather than demanding that every player meets the high standards needed to play any position, we stick them in a place where we hope nothing important get hits their way. Needless to say, this precipitates an entire series of problems.

First, the rest of the team knows who the weaklings are and can’t understand why they’re still on the team. After all, when the team wins a championship, everyone gets a ring, including the player who was more of a liability than an asset. That breeds resentment.

Second, the weak players are often held to a different standard. There is a lack of accountability since they aren’t as skilled. That’s a huge mistake as well. A team has one set of standards, not different standards for each person. If your business unit is to function as a team, it must be one and not just a collection of individuals.

There are going to be balls hit to right field, wherever right field might lie on your particular field of play. As managers, our job is to be sure that there are no weak spots anywhere and that each member of the team is on the same page, communicating clearly and backing one another up. That’s how we win, right?

Leave a comment

Filed under Consulting, Helpful Hints

Clear Headed

I’ve been MIA from this space for a few days (hopefully you’ve noticed). I caught some kind of a bug and it pretty much laid me out for a few days. Body aches, a little congestion, and a foggy brain. I had zero energy and just wanted to sleep. More importantly, I couldn’t really focus my thinking on anything.

This may come as a shock to you but I do put a fair amount of what I hope is clear-headed thought into the screed. While I might have been able to force myself to spend a lot of extra time to write something, I thought it a better course of (in)action just to give it a rest. I’m a big believer in doing nothing when one’s head is foggy and let me explain why.

“Foggy” to me just doesn’t mean the state I’ve been in over the last few days. Foggy is when things are unclear at all. It may be because you’re distracted or it may be because the information you need to make a decision is incomplete, unclear, or inadequate. Jason Day, for example, withdrew from a golf tournament a couple of weeks ago because he was distracted by the fact that his mom was having surgery (she’s fine) and he couldn’t focus. Rather than making bad decisions on the course, he made a great one and left it.

Each of us needs to think along the same lines. Sure, sometimes fuzzy logic is called for because we can’t get enough information. In and of itself, that’s a clear-headed decision you make. Oftentimes, however, anything from a cold to a hangover to a family matter to office politics can reduce or eliminate your ability to focus. Those are the times when we need more time because I don’t concur that a bad decision is always better than no decision.

What do you think?

Leave a comment

Filed under Consulting, Helpful Hints, What's Going On

It All Comes Out In The Wash

I’m not quite sure what to make of our Foodie Friday Fun topic this week. It’s a piece I saw that discusses how someone invented a bag that you can use to cook dinner in your washing machine. Not, it’s not from The Onion. Apparently, the person who invented it was moved by a piece he saw about homeless people using the laundromat as a sanctuary of sorts. There, the homeless get water, clean up, do laundry, charge devices, etc. He wanted to add cooking to the list.

한국어: 유럽향 드럼세탁기 (모델명_F1047TD)

(Photo credit: Wikipedia)

The thinking behind this is that a washing machine is like a sous vide like environment in that it’s a water bath. The problem is that it really isn’t. An immersion circulator holds the sous vide bath at a constant temperature for any period of time required to cook the food. I did steak in mine last night holding the food for one hour at 126 degrees. A typical washing machine uses water that’s somewhere around 110 degrees, nowhere near hot enough to cook anything beyond very rare, if at all. The time a load of laundry is fully immersed in the hot water isn’t long enough either.

Putting aside the obvious problems, what I like about this is that it demonstrates outside of the box thinking. People cook on their car engines (mmmm – is that cylinder head in the potatoes?) and bake their lasagna in a dishwasher. Grilled cheese using your clothes iron? Why not! How often have you sat down to solve a problem and immediately discounted some of the more bizarre solutions out of hand? That’s something that happens a lot in group brainstorming sessions. My feeling is that no idea is terrible and no idea is great until they’ve been thought through and explored. In the case of the sous video laundry bags, I’d probably not have kept going, but the fact that they now exist has me asking myself are there any other purposes for which the technology can be used?

Ever used a microwave oven? It was a mistake, the by-product of radar research. Played with a Slinky? Another mistake. So were potato chips, chocolate chip cookies, and penicillin. While you may have some great ideas that turn out to be not so great, how can they be repurposed? Maybe the bad stuff will come out in the wash, leaving you with something brilliant?

Leave a comment

Filed under Consulting, food, Thinking Aloud

Getting Elected Isn’t The Win

The big news at the end of last week had to do with the withdrawal of a bill that would have changed the laws regarding health insurance in this country. If you’ve been here in the screed before you know that we don’t do politics, so I’m going to refrain from any commentary for or against what happened. There is, however, a pretty good business (and life) lesson to be taken from Friday’s activities.

One thing you heard over and over was that the folks who wanted to change the existing law had 7 years to come up with a plan that would be better. It took them 7 years to control both Congress and The White House, thereby assuring that their plan would become law, assuming, of course, that it was palatable to the members of their party. It wasn’t, and so it hasn’t (become law, that is).

What can we learn from this? That it’s easier to win an election than it is to find the consensus you need to run the government. Winning is easy; governing is hard. The same thinking applies to managing a business. Becoming a manager is easy; managing the business is hard.

I met with a potential client last week who had recently been promoted into his job. He’s a smart, young highly motivated guy. In the course of our conversation, he mentioned that he was having some trouble adjusting to his new role and was finding it difficult to get things done as quickly and efficiently as he wanted. I told him that I had suffered from the same thing 35 years ago when I was handed my first department to run. Getting the job was a lot easier than doing the job.

What does that mean for you? If you’re looking for that next promotion, you might want to focus on the challenges of preparing to do the actual work rather than the challenges of getting a promotion. Trust me: the powers that be will appreciate your focus on execution and that will increase the chances of that promotion.

If you’re running your own business, a focus on execution is a good thing as well. Satisfied customers are more important that finding lots of new ones. There are tons of studies that show that using resources to keep existing customers happy is more profitable that spending resources on finding new customers (it costs 5x more to find a new customer than to retain one!).

Getting elected or promoted to a position isn’t really the win. Getting stuff done, whether it’s in your cubicle or on the floor of Congress, is the real test, don’t you think?

Leave a comment

Filed under Helpful Hints, Reality checks

Sampuru

This Foodie Friday, the topic is sampuru. No, you probably don’t call anything by that name but you’ve seen it. It’s the fake food you often see in the lobby or window of Japanese restaurants. Great sampuru is incredibly realistic and can negate the need even to look at a menu. Like many seemingly simple things (such as making the rice for sushi), sampuru artists require years of training.

Typically for this space, as I was thinking about sampuru, a business thought came to me. Fake, plastic food has its business counterpart although they’re not called sampuru. I call them empty suits, but I’m not sure we should limit the term to people.

Your typical empty suit, like great fake food, gives the appearance of being real and nourishing. The reality is that they look great but can be toxic if ingested. In fact, I think they’re easier to spot than great sampuru. Ask an empty suit for an opinion and it will either be the same as either the boss’s or of whomever in the room they’re trying to please if they have an opinion at all. You see, empty suits rarely have enough knowledge about a topic to give a well-reasoned opinion about anything. They may rattle off a number of industry buzzwords but if you try to dissect what it is they’re saying it becomes obvious that, as Gertrude Stein said about Oakland, there’s no there there.

Oddly enough, I think entire businesses can be sampuru. Coincidentally, I ate at a Japanese restaurant the other evening that I would call an empty suit. It looked fine – a sushi bar, teppanyaki tables, etc., but the food was nondescript, the service was lackadaisical, and the teppan chef I saw was just barely going through the motions. It was a sampuru – a plastic model of a business that looked like the real thing but wasn’t even close to being it.

We need to make sure our businesses don’t fall into the trap of being sampuru – of looking like we’re fresh and flourishing when, in fact, we’re dead and toxic. As executives, we need to stay informed and not be afraid to offer our own opinions about things. We’ll be wrong sometimes but by being true to ourselves maybe we’ll also advance the conversation to new, more profitable ground. You with me?

Leave a comment

Filed under food, Thinking Aloud

Foaming At the Mouth

This Foodie Friday, let’s talk about foams for a minute. Food foams, that is, and not the thick ones such as whipped cream, marshmallows, or even cake. I mean the foams that have come out of molecular gastronomy and are made out of mushrooms or parmesan cheese or just about anything else. Throw some stabilizing agent (agar, lecithin,etc.) into a liquid, grab the old immersion blender and voila: foam.

Let me give you two prominent cooks takes on them. The first is Gordon Ramsay:

If I want foam I will stick to my bubble bath after the end of a long week. Watching foam sit on a plate and 30 seconds later it starts to disintegrate and it starts to look like toxic scum on a stagnant pool of crap. I don’t want to eat foams. It’s not good.

Then there is Alton Brown‘s take:

Don’t think you can replace cooking technique with throwing a bunch of flavors on top of something. Any more than you can making it into a caviar. Or making it into a foam. If I live the rest of my culinary life without a seeing another foam, I’ll be OK. I’m sick to death of foam. What does foam do? Cover our bad cooking, by and large.

I must admit that I’m not particularly a fan of foams on my plate but I find the above two quotes of interest to us today because each also contains a business point. Chef Ramsay rightfully points out that when customers purchase a product they expect it to perform and endure. If you have kids, you know the experience of toys being destroyed by lunch time on Christmas. It’s almost as if the toy makers never put the thing into the hands of a 4-year-old to test endurance. But many of us have had the same experience with tech toys and other products. We need to build our products and services to last.

The second quote points out that customers aren’t easily distracted. A nicely flavored foam can’t hide a poorly cooked protein underneath it. It’s great that we design digital products and physical products to look nice but consumers value substance over style in the long run. Just as diners order the protein and not the foam, consumers are focused on the main promise the product is making and not on how pretty it is.

Foams add flavor without adding substance. I think we all need a lot more substance in this world. You?

Leave a comment

Filed under food, Thinking Aloud

It Just Works

I’m old enough and digital enough to have used the first IBM PC and VisiCalc. It wasn’t the easiest thing to use but it pretty much was the only thing. DOS led to other operating systems, primarily Windows, that enabled all of us to work more efficiently. Well, that is, unless we were busy figuring out why we couldn’t print or why we were suddenly deluged with pop-up ads via malware.

English: IBM Personal Computer model 5150 with...

(Photo credit: Wikipedia)

That was always the biggest appeal of Apple products to me. They just worked. My primary computer is a MacBook Air and the thought of going back to a Windows environment, no matter how good the reviews are on Windows 10, is dismaying. I’ve had to help friends with their Win10 issues and it certainly doesn’t “just work.” Then again, neither does my MacBook any longer. Sure, it’s nice that the OS upgrades every year (for free!) but I find myself diagnosing problems constantly now (wifi drops, SD cards being ejected at random, and more!).

My next computer will be a Chromebook; specifically a Chromebook with a touchscreen that can serve as a tablet. Chromebooks do just work. They are malware free. Think about how you work now. Most of it is probably via a web browser and in the cloud – my work certainly is for the most part. And they’re inexpensive – I can buy two decent Chromebooks for the price of a new MacBook or a touchscreen Windows machine. But what does this have to do with your business?

The bulk of customers wants that “it just works” experience no matter what you’re selling. They want their problems solved with the least hassle and for the best value. Notice I didn’t say for the lowest price. Just as there are high-end Chromebooks costing more than some Apple computers, so too is there a segment of buyer that want the high-end product and can afford to pay more if they perceive better quality, better service, or maybe a boost to their self-esteem (think luxury cars). But that’s not everyone.

If you want to brag about your computer’s specs then Chromebooks probably aren’t for you. Honestly, they’re not for everyone – you can’t do serious gaming or Photoshop or video editing. If you’re the type that likes to tweak your settings until they’re just right, you probably want to stick with something else. You need to think about your business in this context too. Are you for some very specialized, narrow audiences or are you for the bulk of the consumer base? If the latter, I’d suggest you focus on the “it just works” experience because history shows that’s how the best businesses succeed. You with me?

Leave a comment

Filed under Consulting, Helpful Hints, Thinking Aloud