Print 4A Purpose

4 Lessons to Apply from Dancing With The Stars

Season 9 Dancing with the Stars was won last night by Donny Osmond. Donny and his professional partner, Kym Johnson, had just enough talent and overwhelming fan support to edge out R & B singer and the better dancer, Mya. I've been watching Dancing with the Stars for all nine seasons. Many Monday nights at 8:00 p.m. you will find Anna Mason and me glued to the T.V. waiting for our seasonal favorite to dance. But I must admit it's not necessarily because I'm a ballroom dance fanatic or searching for new business lessons blog about; it might have something to do with Karina Smirnoff.

Anyway, the show is not only first-class entertainment, there are many lessons we can learn to apply in life and business from Dancing with the Stars. Here are a few I gleaned from the show:

Team – When the pro dancers and star contestants meet for the first time, they are strangers for the most part. But over the course of 10-12 weeks, they move beyond the point of just being teammates, they are truly friends. The winning couples have developed unity and communication envied in the corporate culture. The better they communicate, the better they dance. The hours and hours of practice, the emotional highs and lows, the successes and the failures, all mixed together have forged a strong, cohesive bond that is the "secret sauce" in winning teams.

• THE POINT: How much better would a business perform with team unity like DWTS? Unfortunately, it's not a "Step 1-2-3" process. If it was, we would all have it in our own workplaces. But the best teams, whether it's in business, sport or dance, have something intangible that makes them special. It's not just one secret ingredient, but the combination of several ingredients being mixed together. If one ingredient is missing, the magic doesn't happen.

Commitment – The stars of DWTS have to commit to months of total dedication to the show. Whatever life they had prior to the show is put on hold for this TV reality competition. It takes tremendous focus and an extraordinary amount of hard work to accomplish the goal of winning the Mirror Ball Trophy.

• THE POINT: There are times in life and in business when there has to be "laser-like" focus on a single objective. While the other demands of life and business don't go away during this period of time, those demands have to become somewhat secondary. For this "moment in time," whether its days, weeks, or months, this chosen objective has to become a priority above all others. All schedules, decisions and choices are filtered by one question: Does it move you closer to the objective?

Learning Process – Each week the contestants have to learn one or more new dances. Many of the stars have little or no dance experience. After each dance the teams are critiqued. Sometimes harshly, but always honestly and with good intentions. The stars that can stomach the harsh criticism without getting their feelings hurt, go back to the studio, make the necessary changes, and come back winners.

• THE POINT: If we are to grow personally and professionally we have to continue to learn new things. It might be required by circumstances at work; like taking on a new position or getting trained on new equipment. Or it could be by a choice; like annually taking classes at the local college or a self-study course. Sometimes we may need "shock therapy" in the form of constructive criticism to change bad habits or learn new ones. But look around at those who are always moving forward. Aren't they always in an effort to improve themselves by changing their ways or learning new things?

Presentation – With the costumes, makeup, and spray-on tans, the dances are all about presentation. A large supporting cast and crew does a great deal of work behind-the-scenes to make the dancers look their very best. Combine that with the hours and hours of dance practice to perfect each arm motion and toe point, the winning team doesn't overlook any aspect of the presentation.

• THE POINT: A lot of work has to be done behind-the-scenes and combined with hours and hours of preparation for a business to project an appealing image. It doesn't just "happen." You have to MAKE it happen. Sometimes we think just showing up Monday through Friday will "make" it happen. But that's what your competition does. What are you going to do get all 10's from your judges, the customer? You can bet it's got to be more than just show up.

So maybe you won't read this stuff at Harvard Business School. But what fun way to watch the likes of Karina Smirnoff and pick up some ideas for team building.

 

Advantage Printing is a commercial print and marketing service provider serving small to mid-sized businesses, nonprofits and churches.

Follow me on Twitter: www.twitter.com/davidamoore

 

 

6 Things Your Business Can Learn from Chef Gordon Ramsay’s Kitchen Nightmares

I have become a big fan of a BBC show featuring renowned chef Gordon Ramsay. The show, Kitchen Nightmares, is two or three years old and I am watching the syndicated re-runs. I learned about the show reading a blog post similar to this one at Vertical Response . The show documents the foul-mouthed chef taking a restaurant with seemingly insurmountable problems and turning it around in just one week. It's very entertaining with lots of "drama" in the kitchen as restaurant owners are forced to face reality and make difficult decisions in order to survive.

But what I have found most interesting after watching 10-15 episodes is Chef Ramsay's turnaround strategy and recipe for success. The basics are the same for every restaurant and they can be applied to virtually any business. So here they are for your dining pleasure:

Get Clean & Organized – Regardless of any problems in the restaurant, each episode shows the entire kitchen being thoroughly cleaned from the ground up. Spoiled food is trashed and ovens are disassembled to be thoroughly cleaned. Broken equipment is repaired or replaced and unnecessary items are removed from countertops. The kitchen makeover is the starting point and foundation which the turnaround is built on. A clean, organized, and well-functioning kitchen is a prerequisite for success.

Application point: There is not a business or business owner on the planet that can't be more organized. Starting with one's own work area, what can be changed to make you more efficient? Employee work areas? Customer service counters? How about supply or inventory areas? Take one small area at a time or spend 20 minutes per day to straighten up, clean out or clean up. What about equipment? Do your employees have the proper tools to meet your expected production goals? Or are they working with equipment "duct taped" together to make it last just a little longer.

Keep Things Simple – Many of the restaurants have gotten themselves in trouble by trying to be all things to all people. Menus get bigger and bigger. In one instance, Ramsay cut the menu down from 72 items to six. His philosophy is, "The simpler the better":

1. Basic menus
2. Use local resources
3. Do it with excellence – "Good food will sell itself"

Application point: In an attempt to get all the business we can, many small businesses wander from their primary mission. Product lines and services expand more and more to meet all the needs of the customer base. And for a business that was once a "Specialist," it is now a "Jack of all Trades." Still very "good" but no longer "great." Pleasing the customer, which is good, has hurt the original mission, which is bad.

Change or Die - All restaurants open with the best intentions. Energy levels are high, attitudes are positive, and cash is plentiful. But over time, whether it's because of bad decisions, bad food, or bad habits, many restaurant dreams turn into kitchen nightmares. When Chef Ramsay comes on the scene, things are about to change…or else.

Application point: Businesses don't just open the doors on a Monday morning and realize they are in trouble. Many times the problems are the result of bad habits that have developed over a long period of time. And unless change occurs and new positive habits are put in place, a business is subject to failure at worst or gets pummeled by the competition at best. Are you sleeping at the wheel in any "mission critical" areas: sales, marketing, customer service, quality assurance, financial benchmarks?

Invest in Proper Staff – I know I have eaten at restaurants and had some really bad experiences due to lousy personnel. Mostly wait staff, but also an inattentive hostess and certainly substandard kitchen cooks, have made me vow to never go back to a restaurant. Ramsay's "in your face" style does one of two things: 1) weeds out the nonbelievers or uncommitted, or 2) brings out the best qualities in the staff that remains. A successful restaurant revolves around the abilities of the chef.

Application point: First of all, each and every employee is important. But let's face it; some are more important than others. Whether it's because of poor cash flow or poor management, many businesses will continue to try and just "get by" with under-performing staff in key positions. We say "We can't afford to hire a replacement" or we just don't have the balls to fire the weak links. What's your excuse? Don't let a substandard employee in a key position cause your business to fall short of its full potential.

Keep Up with Financials – A Kitchen Nightmare wouldn't exist if the restaurant wasn't experiencing cash flow problems. At the beginning of every episode, there is plenty of footage showing empty seats and lots of discussion about the daily receipts required to break-even. Ramsay may be famous for his cooking abilities, but you can tell he is a very sharp businessman. Each restaurant must know the "break-even" formula of the number of bookings needed each night and the most profitable "mix" of starter dishes and main courses. He also shows how to reduce the cost of ingredients while increasing the quality of food.

Application point: Typically, when businesses are in trouble, owners and managers purposely ignore the financials because it's all bad news. But staying on top of key ratios and "break-even" scenarios, allows for better decision making. What is that key barometer of business health you should be monitoring every day? Daily sales volume, average revenue per sale, product mix? Do you need more customers or just different customers?

Don't Send Conflicting Messages – "Be famous for something" says Ramsay. In each episode, Chef Gordon does his research on the local competition. He determines what each restaurant does best and then builds on that to create a memorable marketing message. But prior to his arrival, many of the near-failing restaurants are trying to be some sort of Greek – Mexican – Indian combination or some other version thereof. They aren't quite sure what they want to be. And when the customer is confused, they stay away.

Application point: What are you famous for? We often become "generalists" in an effort to widen the customer base. Well how is that working for you? Look around and more times than not, the "specialists" seem to have the formula for success. Why not be known for something remarkable? For being the very best (you fill in the blank) in your field. Narrow down your niche until you absolutely OWN it.

Does any of the above hit close to home with you? Have you had success in turning around any of these areas? I'd love to hear your comments or additional input these or other strategies.

Advantage Printing is a commercial print and marketing service provider serving small to mid-sized businesses, nonprofits and churches.

Follow me on Twitter: www.twitter.com/davidamoore

(David Moore or Advantage Printing)

 

6 Ways Chef Gordon Ramsay Can Improve Your Business – No matter what it is

Ramsay's "Kitchen Nightmares" is two or three years old and I've been watching the syndicated re-runs. I actually learned about the show reading a blog post similar to this one at Vertical Response . The show documents the foul-mouthed chef taking a restaurant with seemingly insurmountable problems and turning it around in just one week. It's very entertaining with lots of "drama" in the kitchen as restaurant owners are forced to face reality and make difficult decisions in order to survive.

But what I have found most interesting after watching 10-15 episodes, is Chef Ramsay's turnaround strategy and recipe for success. The basics are the same for every restaurant and they can be applied to virtually any business. So here they are for your dining pleasure:

1. Get Clean & Organized
2. Keep it Simple
3. Change or Die
4. Invest in Proper Staff
5. Keep Up with Financials
6. Don't Send Mixed Messages

For a much more detailed explanation of his strategy along with business application points, read my blog post 6 Things Your Business Can Learn from Chef Gordon Ramsay's Kitchen Nightmares.  And after that, check your cable or satellite listings and see if you can't find the show. It's better than most webinars out there today and a lot more "bloody" entertaining.

Advantage Printing is a commercial print and marketing service provider serving small to mid-sized businesses, nonprofits and churches.

Follow me on Twitter: www.twitter.com/davidamoore

(David Moore or Advantage Printing)

 

Truth in Advertising - NOT

Beer Marketing. You've heard the commercials, seen the girls and envied the guys. Everybody's having a great time. And you think, "If I could have have a cold one…."

Do you believe the commercials? Next commercial break, remember these FACTS!

• Coors Light – You've seen the can change colors. The peaks turn blue at "optimal drinking temperature" (39 degrees or less).

Did you know: Beer loses flavor at temps less than 39 degrees. It releases fewer volatile chemicals and your tongue's ability to taste bitterness is diminished. So…the colder it is, the less it matters what it tastes like.

• Miller Lite – All that extra effort just for you. It's "triple hops brewed" is the secret sauce.

Did you know: Three doses of hops is fairly standard. Some throw in more and some even add continuously.

• Budweiser – The King of Beers. Calls itself "the Great American Lager".

Did you know: The original German lagers were made exclusively from barley. Bud also uses rice. This is a cheaper ingredient can make up to two-thirds of the grains used in domestic beers.

Much of this probably doesn't matter. We choose to believe what we want to anyway. But isn't it interesting that you beer companies can ignore the truth and just say whatever they want? How long could you get away with that in your business? Once you reach a certain size or market share, do you get to say just anything?

Makes you want to say "Hmmmm?"

Source: Wired (July 2009)

Advantage Printing is a commercial print & marketing services provider serving small and mid-sized businesses, nonprofits and churches.

Follow me on Twitter: www.twitter.com/davidamoore

What do “The Cosby Show” and church have to do with each other?

Nearly two-thirds of Americans planned on attending an Easter church service according to a poll conducted by Knights of Columbus-Marist. What does that mean for your church?

My church was like many of those churches, we were packed. Many of us "regulars" actually got there a little earlier than usual to get "our" seats. You know how it is, after you have been going to a church for a while, you tend to sit in the same area every Sunday and, many times, the very same seat. So I got there in plenty of time to save "my" seat and chit-chat before the service. We had many new visitors. I'm sure some of them were extended family of current members who were just visiting for the weekend. But many, I hope, were checking out a new church home.

How does your church handle new visitors? Do you keep your visitors or does a high percentage just pass through, never to be seen again? As somebody who used to want to hide on church visitation nights, let me make a couple of suggestions to put the percentages in your favor:

Don't put a new visitor on display. I remember years and years ago, when my wife and I visited a church and we were paraded around like a prize catch. There was an actual greeting line at the front of the church after the service. Let the visitor ease into the new surroundings. No shock treatments needed here.

Gather contact information covertly. Let the visitor fill out a card with as much or as little information as they want to provide. They can then drop it in the plate or designated location. The card will have their preferred method of contact. Honor their requests. If they don't want to be contacted, then don't.

Don't ambush the new guys after the service. In a close knit body, new people will be noticed. If the new guys are already involved in a conversation, don't huddle around. A simple "hello" will do, but don't gang up on them. One meaningful conversation with one person or couple is better than meeting 50 people and not remembering any pertinent details.

No surprise visits. I hope these days are gone. Again, this was years ago, but the church I attended (and that was the full extent of my involvement at the time, attendance only) would do "visitations" on Thursday nights. Thursday nights at 8:00 to be exact. In the mid-to-late 80's, one of the greatest shows of all time was televised on Thursday nights at 8:00: The Cosby Show. I could see the visitation team coming. They would drive up in the driveway and I would hide! I would have to turn off the T.V. so they wouldn't hear and, in doing so, I would miss part of my favorite show. Did that endear me to the church? No way! Finally, after about 3-4 attempts, they gave up on me. But I did stay at that church. That's when church was more for the religion than the "Relationship". Now if a personal visitation is indicated as the preferred contact method, you of course have the green light. But you obtained permission first. Just don't divvy up the new visitor cards and head out. And make sure visits aren't during "24", "Lost", "Survivor", "The Apprentice", "American Idol", "Dancing with the Stars", "Amazing Race",…you get the idea.

It's a big hurdle for someone to walk in the doors of a new church. Best case scenario, they were invited by a current member and are met at the front door by friends. If that's not the case, most likely lots of other things are going on in the individual's life. If they are visiting new churches or attending church for the first time, be sensitive, empathetic and all those other mushy-type feelings and things. Bottom line: something bigger than you is at work here, be a tool and not a roadblock.

Advantage Printing – The Church Printing HQ, specializes in printing for churches and nonprofits.

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