Tag Archives: management

You’re Missing 93%

One of the things I find to be both a blessing and a curse in our modern business world is email. As someone who can remember the days of typing (On a typewriter! With carbon paper for copies!) business correspondence and sticking it in an envelope prior to a days-long wait for a response, email’s immediacy is a blessing. Things happen! Stuff gets done! That’s great, but there are a few downsides and they’re worth thinking about.

First, because email is so fast, we tend to send missives off rather quickly. One thing the slow pace of written correspondence used to force was a thorough consideration of each thing we sent. Letters took time to craft and revisions took even longer because until the widespread use of the word processor one had to retype the entire document. Think about what a business partner would think if you were sending snail mail as you do email. Would you send a letter that simply said “OK” or “thanks” or any of the silly little emails we send? Would you send four notes a day, all within an hour of one another? Probably not.

The reality is that you’d probably not send a note at all. You’d pick up the telephone or, if it’s a work colleague, walk down the hall to see them. That’s the real downside of email, and I think it’s a huge problem. Why? I’ll let Psychology Today answer:

If there were ever numbers associated with body language and nonverbal communication, 55, 38, and 7 would be it. People often refer to these numbers as the standard for understanding nonverbal communication and expressing its importance- specifically over the words being spoken…The numbers represent the percentages of importance of varying communication channels have with the belief that 55% of communication is body language, 38% is the tone of voice, and 7% is the actual words spoken.

In other words, by using email as our primary form of interaction – with coworkers, with partners, with customers, or with vendors – we’re missing 93% of what they’re saying because they’re saying it either with body language or with their tone of voice.  The telephone helps capture the latter but we’re still missing more than half.

I realize that it’s not always practical to go see someone and you also want many communications to be in writing.  But in addition to the blessing (??) of email, we also have the gift of many video chatting platforms.  Skype, Facetime, Hangouts, and others make interacting with someone a near in-person experience.  More importantly, they can help assure that you’re “hearing” them because you can see all the non-verbal nuances that are NEVER available in email. Make sense?

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Filed under Helpful Hints

Sous Contrôle Régulier

This Foodie Friday I’d like to revisit the subject of sous vide cooking. I blogged about this (you can read that post here) 18 months ago after I received an immersion circulator as a gift. I’ve come to love cooking this way. Not only is it easy but the results are amazing.

For those of you unfamiliar with the term, sous vide (literally “under vacuum”) is a cooking method in which the food is placed in a container of some sort (I generally use a Food Saver bag) from which the air is vacuumed out. The sealed bag is then placed in a water bath which is held at a constant temperature by the immersion circulator. It can’t overcook since it never gets hotter than the target temperature you set. While, for example, the center temperature of a steak you cook on a grill might be perfect, the outer 40% is probably overcooked (that gray layer is overdone, friends). That doesn’t happen using sous vide, although you do need to sear the outside of anything you cook briefly once it’s done.

During the earlier post, I made the business point that sous vide thinking in business is dangerous because it might lead to complacency since the method is very “set it and forget it.”. I failed to mention, however, the good things we can learn in business from sous vide. The key to this method isn’t really the vacuum – it’s the steady temperature control.  This sort of constant environment provides a couple of advantages.  Not only does it prevent overcooking as mentioned earlier, but it also is very repeatable. Maybe instead of being labeled “under vacuum,” this method should have been called “under regular control.”

The analogy to business is pretty clear in my mind.  Having worked for bosses who are very hot and cold (much like an oven’s fluctuating temperature), I can tell you that I much preferred working with managers who were more on an even keel.  I’m sure your staff, co-workers, partners and clients feel the same way.  Fostering repeatable results from our team is one of the role roles any manager plays. The fact that the food is in a bag, a closed environment, plays a role as well.  The bag keeps all the moisture in so the food braises.  If you’ve ever had a nicely braised short rib or lamb shank you can appreciate how wonderful the results can be from this method.  In business, keeping an inclusive team mentality is the equivalent of a closed bag in my mind.

I’ll repeat the warning about complacency, but I can’t recommend using the regular, even control of sous vide strongly enough, both in the kitchen and in business.  You in?

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Filed under food, Thinking Aloud

Telling Customers To Go FICO Themselves

Today’s screed is yet another instance of someone committing the grievous error of telling the truth about his organization’s bad behavior, and doing so in a public forum! Not surprisingly, this executive comes out of the cable industry, which is renowned for having a somewhat less than favorable reputation among consumers.  This guy isn’t helping.

Let me state upfront that I know plenty of cable executives.  I grew up in the TV business with some. Heck, I’ve even had them as clients (none of them are at the moment!).  I will categorically state that they are generally good business people and even better human beings, at least most of them.  I’m not sure why the cable industry has the generally lousy reputation among consumers, but facts are facts.  This statement, spoken by the CEO of Cable One might shed a little light on it:

According to company CEO Thomas Might, the Phoenix, Ariz.-based MSO has deployed a “very rigorous FICI credit scoring process” on its video customers since 2013.  “We don’t turn people away,” Might said, but the cable company’s technicians aren’t going to “spend 15 minutes setting up an iPhone app” for a customer who has a low FICO score.

Yes, you’re reading that right.  He’s happy to take the money of people with bad credit scores but he’s not going to service them to any degree.  As you might be aware, not everyone with a bad credit score is of lesser means.  Maybe you had a billing dispute so you didn’t pay it and the vendor put through a ding to your credit report.  Maybe you didn’t get paid by clients and you couldn’t pay some bills. Or maybe you just live in the “wrong” neighborhood.  In any event, Cable One isn’t going to service you even though you’re paying the same fees as the folks with sterling credit scores.

It goes without saying that  every one of these customers is signing the same contract with the cable company and, therefore, is entitled to the same support for the level of cable service they’re buying. Not in the CEO’s mind. In my mind, discrimination of any sort is a bad idea.  That’s not to say rewarding your best customers with “extras” is bad – it isn’t.  That’s not what we’re seeing here.  This is denigrating the basic support a customer can expect based on a measure of that customer’s financial stregth, and I think it’s wrong.  You?

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Filed under Consulting, Huh?