Tag Archives: Strategic management

A Little Business Story About Managing In Difficult Times

Suppose you have a small but very popular business. You began as a handful of people, most of whom are still with you after you kicked out a couple of uneven performers. While you’ve added some staff as the business grew, every employee is a key employee since there really aren’t any overlapping roles.

Thirty five years go by, the business grows, and while there are good years and bad, the product mix is generally well-received by customers and reviewers. In an industry where products come and go very quickly, this one endures, even though it went through a period where everyone wondering if it had lost its way.  The product focus changes with each release cycle to match the times – no one has ever called your business stagnant even though its product sector has gone through some very rough times. In fact, there is an entire secondary business of add-ons and information providers that has grown up around your business. Not a bad place to be.

One day, you learn that a key employee is sick and several months later he dies. You adjust by hiring someone who can do what he did albeit without the strong emotional bond to the team as the late employee.  A few years later, another key member – your right hand – passes away suddenly.  The team is devastated and there are real questions about  the ability of the business to continue.  The emotional toll on you is palpable and the business community wonders if you’ll retire and shut it down.

Instead, you decide to replace the man who everyone thought was irreplaceable. You let customers know that it will be different, and while you will make best efforts to minimize the differences, you are up front about it being different and don’t try to pretend as if nothing had changed.  You bring on more employees to reinforce some of the differences, creating a transformed product in the process.  You release new product – one developed primarily with an outside team for a fresh perspective.  It’s very well received, and breathes life into the older products, and customers continue to buy it in droves.  The business remains true to its core values and it’s obvious that the old and new employees are on the same page thanks to excellent leadership.

It’s really a textbook case on managing business transformation in difficult times.  I was privileged to witness it myself last night.  Ladies and gentlemen, Bruce Springsteen and the E Street Band.

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Making The Doh!

Friday at last, and we’ll do our usual Foodie thing this week with a focus on doh.  That’s not a typo – it’s doh in the Homer Simpson manner:  I want to review a few of the most common mistakes we make in the kitchen.  The inspiration was a recent piece in Cooking Light.  They cited 25 common errors – I’m going to lay out a few this week and maybe we’ll get to some others next week.  Of course, the lessons they teach won’t be restricted to the kitchen either…

Homer Simpson

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The first one is something that I’ll cop to myself : you don’t taste as you go.  Old seasonings, a particularly pungent batch of herbs, how much natural sugar is in the food can all affect the taste of the dish and no recipe can account for all of these things.  You have to taste as you go and adjust.  Of course managers often make that same mistake in their offices – they don’t taste.  What I mean is that to get where they are, managers have followed some sort of recipe and generally have written (in their own minds, if not on paper)  other recipes for how they want things to run.  That’s great, but one has to taste too.  I’ve known bosses who lock themselves away in their offices and don’t wander about among their staff speaking, listening – tasting!

Another mistake:  you don’t read the entire recipe before you start cooking.  This is how you get 6 steps into a dish and realize you’re missing an ingredient or haven’t heated the oven or don’t have the right size pan.  Figuring out a dish takes an hour longer than you have won’t make whomever you’re feeding very happy.  In business, we make that mistake as well.  We agree to deals without getting into the fine points of a contract or we begin projects without really thinking through every step.  That sometimes results in work grinding to a halt as we hit issues that arise but were very predictable had we thought things through in-depth – had we read the whole recipe.

Finally today, we don’t know our oven’s quirks and idiosyncrasies.  Every oven has hot and cool spots.  Baking or roasting without taking those zones into account can result in uneven cooking or over/under done results.  The same is true of your staff.  If we treat each team member’s work habits as the same we get projects done piecemeal or qualitatively unevenly.  Some folks need careful instruction; others need only to be told the basics.  We need to make sure we know how often to check on the progress and adjust based on how things are moving along.

Funny how a kitchen is like an office, even when you’re not a cook!  Better that we stick to making dough and not making DOH!

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Recipes and Business

Many of you will be cooking something for Sunday’s big game and so this Foodie Friday we’ll think a little bit about what recipes to follow.  Actually, it’s more about how one follows any recipe, and what that has in common with business.

An example recipe, printed from the Wikibooks ...

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As I think you might know, my feeling about cooking is that it’s more like jazz while baking is more Baroque music– far more structured and precise.  Given that, the way I see recipes might differ from how you see them and how that perspective carries into business.  Let’s see.

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