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MICHELANGELO KNEW HIS BUSINESS. DO YOU KNOW YOURS?

REPOST. #ACTIVEFOODSERVICELightmatter_Sistine_Chapel_ceiling sistine chapel

I was on holiday in Rome and visited the Sistine Chapel (Italian: Cappella Sistina). It is the best-known chapel in the Apostolic Palace, the official residence of the Pope in Vatican City. It is famous for its architecture, evocative of Solomon’s Temple of the Old Testament. Under the patronage of Pope Julius II, Michelangelo painted 12,000 square feet (1,100 m2) of the chapel ceiling between 1508 and 1512.

It was breathtaking. The work, design, patience, persistence and talent of this individual, Michelangelo, awed me.

I had learnt from an art historian and staffer at the Vatican is that Michelangelo started to paint the scenes and after two scenes stepped down off the scaffolding that he put up by himself. Remember it is a long way down, very tedious work, standing while painting the ceiling and he was doing this painting by candlelight. Upon reaching the floor, he looked up and examined the images, the people he had painted, and the colors and after careful examination realized it was too busy and not enough clarity for people to see and understand. He then proceed to climb back up and continue his scenes with less images, and less people in order to get his message across clearly.  He made simpler scene to make the scenes speak clear and louder to more people.

After hearing this and thinking about it for a while, I thought what Michelangelo did in the 1500s is applicable today. Whether you run a business, or run a department, do not just move ahead without a plan. Plans should be evaluated as you move forward to see if it is realistic, are you achieving your goals and does it make sense for the rest of the team. Do not be afraid to change direction, strategy, or your choice of image (people) to get you where you need to be to be successful and satisfied with your piece of work.

Now you may think, why did he not start over at that time if he wasn’t satisfied with how it was coming out? I do not believe he was not satisfied but I think he felt that for more people to get something out of it, spirituality and visually, he needed to change his tactics to reach a broader audience.

Can you relate to what Michelangelo did?  Are there days you wished you stopped and changed direction in your business plan, strategy? Are there times you felt you kept going because you invested too much time and you were going to complete the task even if you know you should have altered the strategy?

I would like to hear how this story resonates with you?

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UNHEALTHY FOODSERVICE? NOURISH YOUR FOODSERVICE!

How do you define healthy to you? For your foodservice?

Tips for you to help your customer.
Give Choices- number and variety
Small changes in recipes
Tracking popularity mix of items
Offer More offerings. Customized experiences
Portion sizes smaller.
Food Presentation. We eat with our eyes
Vending machines. Put less healthy items in lower positioning but still give choice
Customization. Give people a choice, offer options. Rg beef hamburgers, quinoina burger, hummus burger, chicken burger
Help make Incremental changes via education, choice.
Customization. Give people a choice, offer options. Rg beef hamburgers, quinoina burger, hummus burger, chicken burger

Fresh is the new healthy.Fresh and healthy

No such thing as unhealthy foods. I read an article and the author ordered a salad. Colleagues ate with him asked, are you eating healthy today? No he said I’m eating hungry today. Hunger dictates choices.

Don’t get overly excited about healthy options
Milk, oj all good does that make it healthy for you?

Make great tasting foods without trying to fool people
Unhealthy eating habits, not unhealthy food

Maintain a healthy body weight,Moderation eat less do more.Less is more is my mantra.

Manufacturers should work to help you make safe delicious inexpensive food.Minimize food processing of added salt will help the chefs to add their layering seasoning without all the extra salt. Collaboration starts at the manufacturing level and continues to the chef.

Food eaten in moderation is good for your mind and body

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Passionately
Marsha

BOOST BUSINESS TOMORROW BY PAYING IT FORWARD TODAY-PART II

photo (8)THE BUSINESS OF TODAY

Paying it forward requires time, energy, passion and an authenticity about it. We are committed to provide our clients with solutions that help them save energy, save money and sustain them over the long term. Simply by looking for ways to meet new and existing customers’ needs or by becoming a “friend” and trusted advisor — whatever the domain area, and without regard to whether their needs can be solved directly by your products or services — you increase the value that you deliver to your customer. They may then turn to you first with belief, loyalty, and hope that you will provide a suggestion or recommendation that meets their needs in the future

There is a concept that is gaining traction in the business world the triple bottom line stating that the best run companies are achieving social, environmental and economic successes. The traditional measure of corporate profit—the “bottom line” of the profit and loss account. The second bottom line of a company’s “people account”—a measure in some shape or form of how socially responsible an organization has been throughout its operations. The third bottom line is company’s “planet” account—a measure of how environmentally responsible it has been. The triple bottom line (TBL) thus consists of three Ps: profit, people and planet. Thus to create sustainable organizations you have to facilitate a necessary culture that embeds employee growth, health and wellness initiatives, community involvement and volunteerism. In combination, these can lead to business growth, performance and growth. It is about conducting business in a way that impacts people.

Examples of ways organizations can pay it forward:

« Support a Charity of Choice

o Enable employees to help support a ‘charity of choice’ by offering services that might be of value. It is true that the paying it forward mentality means that there is ‘no expectation’ of getting something back – instead, the preference is for the recipient of the good deed to help someone else in need. It is only natural, however, that customers and potential customers like what your organization stands for and buys from you rather than your competitors

« Cause Marketing

o Cause marketing is another method where businesses can work to pay it forward to charitable causes while at the same time promoting the business. This often is a win-win for business and charity.

« Lend office space

o Offering services or space to your community non-profits or struggling companies in your communities. The Boston Globe has turned its empty offices into a public community space, bringing in start-up technology companies, bands visiting to perform for the company’s Internet station Radio BDC and special events like the programming code marathon it held for technology enthusiasts. Opening up the office is a move that makes the best use of wasted space and it opens up the newspaper to the community it serves.

Don’t think you can afford the time and/or money? Think again. Start small. I know an accounting firm that closes one day a year for charitable events. When you call, it says the offices are closed today for paying it forward to charity X. It opens the conversations for clients, prospects and potential employees. Think about one day a year off to each employee to engage in a choice of charities-give back. On the other hand, do something company wide.

It really enhances morale among your employees, and improves their mental and physical health, builds effective work teams among your organization, and builds credibility and trust in the public’s eye.

The positive ripple effect of kindness acts is happening in many places around the world. Why not join the movement? What do you have to gain? Business and loyalty among your clients.

Passionately,

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