Tag Archives: management

Chefs And Cooks

Ah, Foodie Friday!  The gateway to the weekend.  One of the things I like most about the weekend is that I can spend time in the kitchen and not feel as if I’m neglecting work.  I suppose for those folks for whom the kitchen is work – on both an amateur and professional basis – that’s not such a treat but it is to me.  There are, of course, an awful lot of differences between what I do in the kitchen and what a professional does.  The biggest difference, aside from the skill level, is that I’m usually there working by myself as both chef and cook.  If you’re not clear as to what the main difference is, read on – there’s a business point in it as well.

English: White House chefs, directed by Execut...

.(Photo credit: Wikipedia)

Running a business is similar to running a kitchen.  The key in both cases is for the person in charge – the chef – not to get too caught up in doing the grunt work but instead in spending their time and energy supervising and helping the line cooks.  Any great chef will tell you that the hardest part of their work isn’t  creating the dishes they serve.  Instead, it’s in taking those menu items  and putting them into a system that will work efficiently.  You must produce each dish in a timely manner and at a consistent level of quality.  Managing a business staff is the same – the art is in creating a system that produces consistent work in a timely, efficient manner.

Another point to consider is the complexity of those dishes or the projects you assign to your staff.  I used to play music with a lot of extremely talented musicians.  However, there were a few pieces that were just too difficult for us to pull off and in the interest of our audience we didn’t try to play them publicly.  Knowing the limitations of a staff or your business to produce something is an important part of the management mix and the creative process.

Most chefs have no problem stepping into a station on the line if need be.  Most great managers can step in and help with the grunt work as well.  The ones who aren’t worthy of their titles are the ones who think it’s beneath them or who don’t have the focus on the customer’s immediate need for the work.  Which are you – a chef or a cook?  Which role should you be playing?

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The Art Of Weaving

As I was on the treadmill this morning I listened to a great live show from the Rolling Stones. It was recorded in October of 1994 on their Voodoo Lounge tour and it reminded me about why The Stones are one of the greatest bands ever. It also reminded me of a few business points.

A big part of the band’s signature sound is the interplay between the two main guitar players.

The Rolling Stones live at BC Place in Vancouv...

Photo: Ryan W. Woodland. (Photo credit: Wikipedia)

Most bands have one player who is designated as the rhythm guitarist; the other one plays lead.  When you listen to The Dead or other bands with multiple guitar players you can usually name the lead guitarist.  While Bob Weir played the occasional solo, it’s pretty clear that Garcia was the lead.

Think about the Stones – who is the lead?  I don’t think there is one, because of what Keith Richards called “the fine art of weaving.”  That’s what he calls the blending of the two guitar parts into a seamless sound.  It’s hard to tell which is playing the lead part and which is carrying the rhythm, and the correct answer to that will often change throughout the song.  Which of course leads to the business points.

First, anyone who has ever heard the Stones’ sound can identify it immediately.  Isn’t that sort of solid identification something all brands seek?

Second – while each of the guitar players in the band – Ron Wood and Keith Richards – can handle lead guitar well enough to front a band (which each has done – Wood with The Faces, Richards with numerous other projects), they sublimate their skill into “lesser” roles to create something bigger.  How many co-workers, peers, and managers are willing to do be that selfless when the need is here?

Finally,  they’re LIVE!  No overdubs, no pre-recorded tracks.  The band plays every note we hear and they deliver.  This was 37 shows into a tour that would go on for almost another year yet they personified the old Joe DiMaggio quote.  When asked why he played so hard, he replied: “Because there is always some kid who may be seeing me for the first time. I owe him my best.”    How many of us can say the same each day?

The fine art of weaving and the work around it is becoming more rare these days.  What are you doing to preserve it?

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The Old Perfessor

I’ve been going through a bunch of old baseball cards, trying to figure out their values.  The exercise is generating a wave of nostalgia as old names, faces, and statistics surface.  There are an awful lot of cards here from the N.Y. Mets in particular, and of course no discussion of the Mutts (as I lovingly call them) would be complete without mentioning one Charles Dillon Stengel, their first manager.

English: New York Yankees manager Casey Stenge...

(Photo credit: Wikipedia)

Casey Stengel was a decent ballplayer himself (batting .284 over 14 major league seasons) but he was a Hall of Fame manager. We can argue about whether any idiot could have made it to Cooperstown managing the Yankees during the 1949-1960 dynasty era but one can’t deny the achievement of winning the World Series five times in a row.  After managing the best team in baseball, Casey did a 180 and went to manage the worst.  The 1962 Mets were just as world-class as the Yankees except they were a world-class comedy act.

It’s 50 years later and Casey probably isn’t the most-quoted Mets manager.  That would probably Yogi Berra, although most of his famous quotes come from his days as a player, not a manager.  Casey was renowned for his monologues on baseball history and tactics which became known as “Stengelese” to sportswriters. This was also why he was called  “The Old Professor”.

I think we in business can learn a lot from a few of Casey’s key quotes.  The first one is one of my favorites:

Finding good players is easy. Getting them to play as a team is another story.

This is probably the biggest challenges managers – baseball and otherwise – face.  In fact, I think this is the entire nature of the managerial job in a single phrase.  Next, a lesson on social media and customer service:

The key to being a good manager is keeping the people who hate me away from those who are still undecided.

In other words, reputation management is something we can’t ignore.  Today it’s almost impossible to keep those two segments apart so controlling the message and minimizing the first segment is critical.

You gotta lose ’em some of the time. When you do, lose ’em right.

The Yankees were always spoken of as a “classy”organization.  I’ve always felt that a big measure in business is your reputation among people who choose not to buy from you at a particular point but who come back and do business with you later.  If you “lose ’em right” there will be quite a few of those, probably more than you’re doing business with at any particular time.  It also speaks to group morale and how we as managers keep our team focused.

Finally, a reminder to any of us who have ever taken a paycheck for managing:

Managing is getting paid for home runs that someone else hits.

A big determinant of our success as managers is our ability to keep those home-run hitters happy and productive.  We need to appreciate that the folks who are actually doing the grunt work are the ones who make the organization hum, not the folks in the big offices.  I’ve never seen an owner win a pennant without players and I never saw a CEO make a dime without people to support him in some way.

The Old Perfessor’s lessons aren’t so old, are they?

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