Tag Archives: managing

Make Your Environment Cheezy

A little science this Foodie Friday. I swear this doesn’t come from some satire site either. A group of Swiss scientists conducted a little experiment with music and cheese. The idea was to find out if exposing cheese to round-the-clock music could give it more flavor. They took 9 wheels of Emmenthal cheese and put them in individual wooden crates. Then, for the next six months, each cheese was exposed to an endless, 24-hour loop of one song using a mini-transducer, which directed the sound waves directly into the cheese wheels. You with me so far?

As one report had it:

The tracks include A Tribe Called Quest’s We Got it From Here, Mozart’s The Magic Flute opera, Led Zeppelin’s Stairway to Heaven, Vril’s UV, and Yello’s Monolith. Three of the other wheels were exposed to either low-, medium-, or high-frequency sound waves. One control wheel was left in silence.

Any guesses on the results? Well, amazingly, there was a noticeable difference in flavor according to the food experts who tasted them. They reported that the cheese exposed to music had a milder flavor compared to the non-musical cheese. They also found that the hip-hop cheese had a stronger aroma and stronger flavor than other samples. If you ask anyone who’s been around me whilst I’m preparing a meal, they will tell you that I often play a type of music appropriate to the cuisine being prepared: Zydeco when cooking Cajun, Salsa when cooking Mexican, etc. They think I’m crazy but now I have science to back up my thinking, right?

The business point here is that we often don’t pay enough attention to the environment we set up in our business places. While it’s become more common for people to listen to headphones while they work, there are many other factors in the environment that affect performance. Creating an environment where people are happy and motivated pays huge dividends, especially when you look at places where people are generally miserable. It’s not just good lighting and clean spaces. It’s also having an open-door policy as a manager and allowing the staff to personalize their spaces. It means bending the rules from time to time to accommodate special situations and doing a lot more listening than talking when conversing with your team.

If cheese can pick vibrations and react, you can be very sure that the people with whom you work can as well. Why not make them the kind of vibes that create the best flavor?

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Filed under Helpful Hints, Music

Dunning-Kruger And You

One episode that has stayed with me for many years involved a young employee that I managed. Like most of the folks I hired, he had a lot of raw talent in the areas that you really can’t teach – excellent intellectual curiosity, a good work ethic, etc. As I saw it, my job and that of his immediate supervisor was to develop that raw talent over time.

When review time came up, he asked me when he’d get made a VP. He had been with us about 6 months and had been out of school for about 18 months. Now, most of the people who achieved VP rank were 10-15 years older than him and used those years to develop their work skills to a point that was light years past where he was. I asked him why he thought he should be made a VP and he went on about having paid his dues and that he knew as much as many of the VP’s he’d met.

He was a perfect example of something called the Dunning-Kruger effect, in which people fail to recognize their own incompetence. I see it on the golf course all the time as my playing partners will often try to hit shots that they might be able to pull off 1% of the time or they overestimate how far they actually hit the ball and come up woefully short of their target. The kid was a business example, one with which I’m sure you’re familiar.

Have you ever walked out of a meeting in which someone thought they were being brilliant while it was obvious that they really had no clue about the subject matter? The sad fact, borne out by research, is that the most incompetent individuals are the ones that are most convinced of their competence while the most competent people often underestimate their competence. I’m a believer in knowing what you don’t know and in not assuming that just because you’re smart and very knowledgeable about one subject that you can translate that into expertise in another area without doing the work to understand that area.

It’s not just stupid people who don’t know they’re stupid. Entire organizations can behave this way, believing that they can get beyond their core competency and into another business sector with equal success. Management sees that the business has a good year and deludes itself into thinking the organization is performing at peak efficiency when competitors are actually doing better and are gaining share.

We need to be on the lookout for Dunning-Kruger everywhere. For businesses, use an independent standard of measurement, hopefully, something that’s reflective of your entire industry. As individuals, a little humility and getting outside your own bubble helps to keep your perspective. That kid didn’t make VP and in fact, ended up leaving the organization to a higher level job from which he got fired. He Dunning-Krugered himself to unemployment. I’m sure he was convinced it was due to something other than his own incompetence. You’d never make that mistake, would you?

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Filed under Helpful Hints, Huh?, Reality checks

Overdoing It

It’s Foodie Friday and I’ve come to the conclusion that we’ve all lost our collective minds, at least with respect to some of the food trends I see out there. Everywhere one looks you see food that seems to echo one of the favorite phrases from my youth:

Anything worth doing is worth overdoing!

Let me give you a few examples. The dozens of flavors of Oreos, ranging from candy corn to Swedish fish to watermelon, and hot chicken wing and wasabi Oreos have hit stores in China. Buffalo Fried Cornish Hens. Kimchi Salsa. Jerk Chicken Pizza. All the different flavors of chips (because who doesn’t want a chip that tastes like a lobster roll?), and of course, Strawberry Lemonade Beer. Now I’ll admit that I actually liked a cucumber beer that I had last summer but at some point, don’t we need to draw a line? It’s bad enough that most people drink “coffee” that’s flavored with everything from hazelnuts to birthday cake. It may be a lovely morning pick me up but it’s not coffee.

This kind of thinking is how we got some of the great food fails. Bacon soda. Coca-Cola Blak. Orbitz Drink. It’s instructional no matter what business you’re in. Let’s say you make a pain-relieving cream and you say to yourself “Hey! We can fix the pain in other ways!” Voila! Ben-Gay Aspirin. Maybe you own the women’s magazine market and think “hmm…women eat yogurt, maybe while they’re reading. Let’s make yogurt!” Cosmopolitan Yogurt was off the shelves in 18 months. Coors Spring Water? No thanks. Each is an example of overdoing something that not only is worth doing but is something you’re doing quite well. Right up until you decided to do more.

There are some things you can’t overdo. Great customer service. Being grateful to customers, vendors, partners, and staff. Taking most good products and blurring that goodness with too many things that too few people want isn’t helping. Don’t overdo it!

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Filed under food, Helpful Hints