A VC: From Messes To Successes:
"The prescription for turning these messes into successes is really pretty straightforward. You need to build the team and bring in people who excel at the blocking and tackling and the PLANNING that most startups don't have the time or inclination to do. And you need to gradually change the culture of the business from one that is all about the product to one that is about the entire company. Sometimes, often times, that means changing the people around. And that's never easy. And it's even harder to change the people around when it was the initial team that made the product so popular in the first place. So you have to somehow find a way to add the 'operational' people without drowning out the 'product' people."
Eggbeater: Chef Owners Who Work The Line
I'm starting to think people should take a test before they open a restaurant. It will be like a triathlon: you must work the line, well, if not stellar. You must understand and be able to explain one P&L statement. You must understand why raw fish and cooked meat cannot share the same bin in the walk-in. You must understand how to make cookies, one dessert with chocolate that's not a molten chocolate cake and it would be great if you knew the difference between panna cotta and creme brulee. The test would list a series of questions and you would be graded on how much responsibility you took for your own actions or the actions of those you hired. For bonus points you might have to research why all the restaurants in your location before yours failed, or cooking in and creating a menu for a kitchen with no Latinos (or your State/ Country picks for easy-to-exploit-able peoples.)
Freakonomics: The Consequences of Being Green
There should be a rule: before helping the environment in one market, we should be required to think through the impacts on other markets.
Filed under: business strategy, eco-trends, entrepreneurship, Globalisation, green, human resources, Links, management, operations, restaurants, retail
3 links: the team, the test, and the rule
A VC: From Messes To Successes:
Eggbeater: Chef Owners Who Work The Line
Freakonomics: The Consequences of Being Green
"The prescription for turning these messes into successes is really pretty straightforward. You need to build the team and bring in people who excel at the blocking and tackling and the PLANNING that most startups don't have the time or inclination to do. And you need to gradually change the culture of the business from one that is all about the product to one that is about the entire company. Sometimes, often times, that means changing the people around. And that's never easy. And it's even harder to change the people around when it was the initial team that made the product so popular in the first place. So you have to somehow find a way to add the 'operational' people without drowning out the 'product' people."
Eggbeater: Chef Owners Who Work The Line
I'm starting to think people should take a test before they open a restaurant. It will be like a triathlon: you must work the line, well, if not stellar. You must understand and be able to explain one P&L statement. You must understand why raw fish and cooked meat cannot share the same bin in the walk-in. You must understand how to make cookies, one dessert with chocolate that's not a molten chocolate cake and it would be great if you knew the difference between panna cotta and creme brulee. The test would list a series of questions and you would be graded on how much responsibility you took for your own actions or the actions of those you hired. For bonus points you might have to research why all the restaurants in your location before yours failed, or cooking in and creating a menu for a kitchen with no Latinos (or your State/ Country picks for easy-to-exploit-able peoples.)
Freakonomics: The Consequences of Being Green
There should be a rule: before helping the environment in one market, we should be required to think through the impacts on other markets.
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