Tag Archives: managing

Do Less, Be More Productive

Every manager I know – heck, every business I know – is having to do more with less.

English: Productivity comparison for the membe...

(Photo credit: Wikipedia)

Fewer resources.  Fewer people.  Hopefully not fewer consultants!  That means that every person on staff needs to be more productive.  Productivity is one of those tricky numbers – it’s a ratio of output to input – that seems more attuned to an industrial age than to a time when the world is moving to an information-based economy.  Still, one thing I speak with clients about all the time are results – key performance indicators, things we can measure to gauge our progress.  Sometimes I even get paid based on those productivity measures so I’m very focused on improving them.

One thing I’ve found is that we sometimes confuse putting out more with making more value.  I think many of the technological innovations which we enjoy these days were originally designed to help improve our ability to be productive.  In fact in many ways I think they had the opposite effect.  We’ve become tools of our tools.  For example many years ago when I began in business I was very careful about how I wrote each and every document because someone would have to type that document and if we needed to make changes we had to retype the entire thing.  Once word processing became the norm it was very easy to make revisions. In theory we could put out the document more rapidly since changing a word didn’t mean retyping everything.  The reality is that we spent a lot more time focusing on formatting – how the document appeared – and making little changes – a word here and there – because we could.  We didn’t think through what we were saying before we started to write.  I’m not sure we became all that more productive.

Email is another tool that should make us productive but has the opposite effect in many cases.  It’s easy to add recipients to a chain and everyone seems to want to weigh in.  What could be a 5 minute hallway conversation turns into an 8 hour chain of notes.  We’re less productive.

I advocate doing less to be more productive.  Send less email (but have more face to face conversations).  Don’t respond to every note unless it’s directed to you.  Don’t multitask – finish one thing before starting another.  Trust your staff and delegate.  Spend more time on the 20% that produces real value and less time on the other 80%. Maybe even pretend that a lot of the “productivity tools” don’t exist. What are your productivity secrets?

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Non Troppo

It’s hard to know what topic to choose for Foodie Friday in the middle of Summer.

English: Insalata caprese, made from mozzarell...

Insalata caprese, made from mozzarella, tomatoes, olive oil and basil.(Photo credit: Wikipedia)

After all, there is no other time of the year when a cook has so many great ingredients from which to choose. Tomatoes, peppers, eggplants, zucchini and (it seems) just about everything else are near or at their peak season now. It becomes hard to choose a topic just as it is to choose which to use for dinner.
Of course, the ingredients themselves are a theme we’ve hit before. I’ve written about being choosy and not settling for an inferior product, either in the kitchen or in the office.  Today I want to write about the corollary to great ingredients: not getting in their way.

Obviously you can’t put basil fresh from the garden next to a perfect tomato and buffalo mozzarella and expect a brilliant caprese salad to put itself together.  You still need to do some work and add a bit (and only a bit) of salt, acid, and great olive oil.  But, as the italian phrase goes, non troppo – not too much.  Overdressing or over seasoning the great basics just gets in the way of their flavors.  You want to bring those flavors out, not hide them.  Slices of zucchini and other summer vegetables perfectly sliced and roasted can be a fantastic meal.  Bake them in layers and cover them in cheese and you might get a tasteless, soggy mess of a gratin.

It’s the same with your team.  Find the best people, educate them on your goals, help fill in their skill set where necessary, and then get out of the way.  You want to manage them but non troppo – not too much.  How many of us have worked for a micro-manager who wants things done his or her way even if they’re wrong?  How often are you sitting around having drinks after work with your peers and the discussion uncovers widespread unhappiness with how the team is being used?  The better that team is the more likely that they have skill sets in certain areas that are superior to those of their supervisor in those areas.  As managers, we want those people on our team.  They’re not threats – they’re our salvation.

I love cooking in Summer since there’s less I have to do.  It’s more about the shopping than it is the cooking.  Great managing is that way – it’s almost more about the hiring than it is the managing.  You need to manage, but non troppo.  You with me?

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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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