Tag Archives: management

The 4’7″ Door

We’ve done a bit of work around Rancho Deluxe over the years, including turning an attic into a master bedroom suite many years ago.

Grand View Ship Hotel "castle" bluep...

(Photo credit: brianbutko)

We hired a local architect to design it and due to our budget constraints he asked if we’d mind letting a young associate turn his designs into the actual plans. He assured us that the kid was certified and knew what he was doing.

Fast forward to the construction. One afternoon as the framing took shape, our contractor asked us why we wanted a door that was less than 5 feet high. Not being sure which door he meant, he pointed to an area and said “that one.” It was the main door in and out of the room. He made adjustments to the plans and we’ve lived in the space ever since.

I raise this today because you might every well be in a similar situation.  Think about how many times you hire a contractor  – coders, accountants, lawyers, consulting project managers, etc. – to build what others have designed.  Or ask yourself how often you give an employee instructions on what you what them to do.  The bad ones do just that – they execute the instructions they’re given.  You get exactly what the plans called for, even if the plans were screwed up.  The good ones think as they go – they ask why you want a short door.  You get a product free of errors and that’s a slight improvement on what might have been planned originally.

The great ones figure out what you ‘re trying to accomplish and tell you how to get there faster, more cheaply, and with a better result than might be in the plans.  Not only do they see the short door but they think about the door in the context of the traffic flow through the house and the room and point out options you might not have considered.  Those are the contractors (and employees) you need to hire, since the best laid plans might just have doors that don’t suit you needs.

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Zucchini Blossoms, Gazpacho, And Your Business

Our Foodie Friday Fun is all about Summer, my favorite food time of the year.

Gazpacho (Spanish liquid tomato salad).

(Photo credit: Wikipedia)

While it’s possible to grill all year long, it seems more appropriate to the Summer months.  I also find it difficult to fire up the smoker at times of the year when the air temperature is cooler and fluctuates more widely during the long periods of time required for real barbecue.

Grilling and smoking, however, are not the food topic today.  As you can tell from the post title, today’s screed is about two of my other Summer favorites.  It’s impossible to have great gazpacho at any other time of the year.  Then again, why would you want a cold soup at any other time?  The blend of fresh tomatoes, peppers, vinegar, garlic, and olive oil thickened by stale bread (and there MUST be bread in gazpacho!) is the best of Summer in a bowl.  For those of you who are uninitiated, stuffed zucchini blossoms are something you must seek out as well – find an Italian grandmother!  Stuffed with fresh ricotta and fried or even just sautéed on their own, they are well worth the effort it takes to find them.

My diet includes either fresh tomatoes or zucchini flowers (or both) whenever I can find them.   Of course, the time when these items are at their peak (or even available at all) is pretty limited, which makes them all the more dear to those of us who love them.  Which is exactly the business point.

One of the things that is getting lost these days is the sense of scarcity which breeds urgency.  After all, everything is always available, it seems.  There’s something to be said for scarcity.  The way, for example, that McDonald’s released the McRib sandwich for a limited time, or the way that great barbecue places often run out of food early in the day gives those who most value the product  a reason to act NOW. There are plenty of non-food examples, of course, but you get the point.

We need get our customers to think of our products like ripe tomatoes or zucchini flowers.  October is right around the corner, after all.

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Goal-Line Technology And Your Business

The lords of international soccer recently gave their approval for the use of technology that can tell if a ball crossed the goal-line for a goal.

a soccer goal, shot on the German »Chambers Le...

(Photo credit: Wikipedia)

Revolutionary for soccer but the same technology has been in use for tennis for quite some time. We’ve all seen the cool animations CBS provides during the U.S. Open although frankly I’d rather see another McEnroe tirade than an absolutely correct call.

The use of technology to improve upon the imperfections of human officials is widespread.  The NFL uses TV replay to get things right, as does the NHL and, to a more limited extent baseball.  Be that as it may, there was an interesting quote in the Reuters report on the introduction:

UEFA president Michel Platini is among those who fear that Thursday’s ruling will open the floodgates for other forms of technology to be introduced.  “I am not just wholly against goal-line technology, I am against technology itself because then it is going to invade every area of football,” he warned last week.

Sounds like quite the Luddite, but he’s not alone.  Baseball doesn’t use technology to call balls and strikes although it seems possible.  Other sports don’t employ technology, preferring to let the quirks of human referees remain part of the game.  What does this have to do with your business?

Your business might be in the same boat.  Developing strategies without planning a set of KPI’s to measure progress is the same mentality.  Not having a system in place to capture, analyze, and report on what’s going on the digital world is as well.  You wouldn’t dream of operating a business without some sort of financial reporting yet we often ignore many other pieces of vital information that could help us make the correct calls.

The technology in place won’t end all of the questionable goal calls in soccer.  That’s OK – we’re still talking about some of them (The Hand of God goal) 25 years later.  But if we’re to be talking about our businesses 25 years from now, we’d do well to take advantage of every piece of information we can.

You agree?

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