That “Gaelic Place”

Big Mac

“Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun”.

On reading this sentence, many of you would immediately think of that global hamburger chain identified with the golden arches that I call that “Gaelic Place”.

To many children and adults from all around the world, this is their common perception of a hamburger. But what if we replaced the following ingredients…

Beef patties WITH lamb rissoles?
Special sauce WITH leaves of mint?
Lettuce WITH spinach?
Cheese WITH fetta?
Pickles WITH chutney?
Onions WITH beetroot?
Sesame seed bun WITH Toasted wholemeal bread?

I’m sure that those frequent and loyal eaters at the “Gaelic Place” would not recognise these replacement ingredients when constructed together as a hamburger!?

Let’s just ponder this thought for a moment and expand the discussion a little bit further. Many foods, fashions, music, plus many other items used daily, have become stereotyped by a consistent and standardised formula or delivery methodology. This can also be observed in the corporate workplace where everyone seems to dress in the same work attire, similarly, the offices have that regular format of appearance, funnily enough, very much like the business model used by that “Gaelic Place”?

The same can also be said about the process of innovation where most businesses utilise the same old standard approach of “brainstorming” to try and develop some new ideas.  I have even heard of some brainstorming sessions feasting on a selection of “Gaelic Place” food assortments to assist with the participant’s creative receptivity!

To foster some creativity in the workplace, why not try some new “ingredients”, just like the replacement “WITH” examples provided in the hamburger example above.  Some of these alternative “ingredients” could be:

Standard Work Attire WITH a bow-tie, cravat, kilt, swimming costume?
Corporate Office WITH an external location (the zoo, a picnic ground, railway train, gymnasium)?
Business Co-workers WITH kindergarten children, a choir, actors, artists, the French Foreign Legion?

In summary, there is more than one type of hamburger, the key is to expand your taste-buds with a variety of new ingredients so you continue to think that little bit differently!

Too Many Cooks do NOT Spoil the Broth

Too Many Chefs

There are many key factors required to achieve a magnificent slow cooked gourmet soup.

First, there is the Chef that coordinates the whole cooking process utilising their wealth of experience based on a proven and never ending method of trial and error leading to the desired soup result. Next are the ingredients that when merged together in the right proportions yield that optimum flavour and texture. Let us also not forget the liquid within which all the ingredients can be distilled, can freely permeate, and then combine to form the necessary soup consistency. Other important requirements are heat, time and a suitable cooking pot to allow the progression of the ultimate soup masterpiece.

A successful Chef will also welcome feedback from their peers and will happily consider their suggestions on other exotic ingredients that may compliment and improve their recipe. Some of these ingredients may provide an immediate taste impact, others may take time to infuse and then add a more complex and subtle addition.

The combined result of all of the above is the achievement of gourmet soup perfection!

However, this soup methodology can also be applied to the process of innovation in the corporate office.

The Chef
There needs to be an owner of the innovation process that coordinates all the idea inputs and directs the progression towards the required end result. The key is to have one Master Chef, but also numerous Apprentice Chefs that can assist and take-over when required so the innovation process doesn’t lose momentum and focus (after-all, without the proper attention from the chef(s), the soup may boil over and be ruined!)

The Pot
Ideas need a receptacle for their collection and development. Suggestions for this could be a corporate internal communication forum where thoughts are shared and discussed in an open environment, a brainstorming session, or other creative methods that meet the cultural needs of the organisation. The pot needs to be of the right size to accommodate all the ideas that might be generated throughout the process. Too small a pot may lead to participant frustration; too large a pot may lead to ideas being lost?

The Ingredients
Ideas need to come from many sources within the corporate organisation. All employees should be invited to participate to allow for greater diversity of thought and enhanced potential creativity. These ideas can then be further refined and combined by the skill of the Chef’s team as appropriate.

The Soup
The business needs to have an overall objective for the output generated from the innovation process. For instance, a Chef will know whether they are planning to make a soup and not a cake! If the objective were deemed to be a cake, then a completely different methodology would be required.

Time, Heat
Ideas need time to develop and mix with others that are placed into the cooking pot. Some ideas need to be broken down further via additional analysis (or heat) following which a new array of exciting and complex ideas may become evident.

You may recall that old saying “Too many cooks will spoil the broth”. Well, in this instance, you need many, many cooks as each cook (or fellow employee) brings with them a wealth of different ideas all based on their own insights and experiences. It is the collection of these ideas that leads to an endless array of innovation and creativity. The secret to innovative success is how these multitudes of ideas are mixed and brought together in a format that reinforces innovation. This is where the role of the Master Chef is so important in blending all these ideas into a soup that meets the requirements and tastes of the organisation.

To conclude, may these ideas help you develop a brilliant soup based on that distinctive taste of your own corporate innovation! Bon appetite!

 

Ingredients for the Corporate Cake

cake

There is an endless variety of cakes available which encapsulates a huge spectrum of taste, appearance, texture and occasion….which I think is absolutely brilliant! After all, who would want to have just one type of cake, it would get boring very quickly.

Most organisations are differentiated by their corporate culture which uniquely defines them within the business world.

However, like a cake recipe, if the organisation doesn’t keep up with the changing tastes of their customers, shareholders and employees, the cake can become rather tired looking, uninspiring and rather passé.

The solution…..organisations need to keep improving their cake recipe. This change should not be too extreme, otherwise the original essence of the organisation is lost, but it needs to continually review it’s ingredients and keep pace with their environment.

These ingredients, whether their staff, products, patents, manufacturing location, or other key flavours, should be regularly reviewed for their potency and influence in the overall organisation. Over time, some ingredients can become too powerful in flavour and can lead to the cake being unpalatable.

Everyone relishes a good cake so why not make sure that your organisation maintains its position in the business recipe book!

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