Grub Street tallys New York’s innovative ice cream shops at 22, and writes up their new summer flavors and favorites. In this mouth-watering round-up, we’re reminded that Odd Fellows opens on Thursday in Williamsburg — yet another reason to try out that ferry and cool off.
The Talent Report: Finding a Steady Supply with Potential
SHL, a global leader in talent measurement, releases the Talent Report, which provides a worldwide view of the value and potential of talent pools across industries, regions, and job functions. It’s a fascinating look at the global pool of candidates and their skill levels.
Getting a Grip on Big Data: Translating Numbers
QSR gives a good run down of data and where companies need to be in terms of understanding it. With an ever-increasing load of software and social media and plug-ins, companies like Avero in New York City become necessary resources for operators who may have time but not manpower.
Unless an operator’s background lies in analytics or statistics, the numbers may become obsolete, and need translation.
Read the full article here.
Umami Burger: Arrival in New York with an Addictive Ingredient
Grub Street gets down and controversial with Adam Fleischman and his Umami Burger. He explains he “wants New Yorkers to know that his L.A. Umami Burger empire—which has grown, in just four short years, from a $40,000 investment to a multimillion-dollar enterprise with madly popular, ever-multiplying outlets in San Francisco and Miami—isn’t a burger joint in the usual ho-hum, utilitarian way.
“Burger chains like Shake Shack are all designed the same,” he explains. “The food is all designed to taste the same. We don’t do that. Each of our restaurants has its own character. We want our customers to have a unique experience. We wanted to be a restaurant group, not a chain.”
How to Manage Your Business Partner
Entrepreneur Magazine provides some helpful tips in working with a partner, beyond setting boundaries and maintaining your own lives outside work.
Disagreements and misunderstandings can stop a company before it starts. They provide four ways to manage a partner and set the business up for success:
Get an outsider’s perspective.
Most startups don’t have a board of directors but still need an outsider’s viewpoint. Frank Demmler, an adjunct professor of entrepreneurship at Carnegie Mellon University’s Tepper School of Business, advises founders to give a monthly presentation about company goals and challenges in front of two or three mentors. Presenting to a third party keeps partners from blaming each other for company decisions gone wrong. For example, partners who disagree about how to price their product can present their cases to their mentors instead of getting into a direct conflict with one another. Getting into this habit also helps the founders gain perspective on their decisions, since their mentors are removed from the day-to-day ups and downs.
Solve problems before they happen.
Just like you would create a business plan, it’s a good idea for founders to sit down together, write out potential hot-button issues and think through solutions in advance. For example, you’ll want to outline each partner’s time commitment to the company and how you’ll handle personal problems, such as illness. It’s also important to discuss how and when the partners will be paid and strategies for growing the business, says Demmler. For instance, one partner may want to keep the profits, while the other may prefer to re-invest them in order to scale. Taking the time to address what’s important to you upfront can help prevent future breakdowns in communication, he says. “Do it at the beginning when rational minds are engaged.”
Clearly outline job responsibilities.
If one or more founders isn’t pulling their weight, it can breed resentment. One way to avoid this is by assessing and redistributing the amount of work each one does through weekly partner meetings, says Shahab Kaviani, chief executive at CoFoundersLab, an online co-founder matching service based in Rockville, Md. Knowing you will meet regularly to discuss the workload can help ease any lingering tension. Keep in mind that a balanced division of labor doesn’t necessarily mean divvying up every project. For example, instead of splitting the marketing work down the middle, one partner can focus on marketing while the other concentrates on operations. Of course, you’ll want to consider each other’s strengths when making those choices.
Consider all partners when making decisions.
For many business partners, making even the smallest company decisions can turn into a drawn out, painful process, which can slow down the company’s upward trajectory. Learning how to effectively negotiate with your co-founders will help smooth out potential gridlocks. When negotiating a big decision, Douglas Noll, a corporate mediator in Clovis, Calif., suggests that partners focus on their overarching goals, rather than quibble over specifics. For instance, if you’d like to take more money out of the business to pay off company debt, make a list of the long-term benefits of doing so, such as added financial security. When you come to the negotiating table, discuss ways that you might be able to achieve your ultimate goal of financial security, and offer directing funds to pay off debt as one possible method.
At the same time, Kaviani advises against making concessions without getting something in return. For example, when negotiating a hiring decision, one partner might agree to hire someone they’re not sure about, if the other agrees to a three-month trial period for the employee. Then, both sides feel they have gained. Finally, he says it’s important to stay calm during these discussions, because losing your cool can escalate the conflict rather than resolve it.
Happy Memorial Day! Making it On Long Island’s North Fork
Memorial Day sees many city folks heading out East for the unofficial start of summer. This article in the Wall Street Journal is sticking with us, thinking of those who might like to make a permanent move. One major trick? Managing the off season.
We’re Watching as a Cronut Craze Sweeps NYC
It’s not often that a single food takes a city by storm, but Dominique Ansel’s Cronut seems to have done just that. Have you tried it yet?
Irving Farm Coffee Roasters Opens in Grand Central Terminal
Our good friends at Irving Farm Coffee Roasters have opened their 3rd NYC location in Grand Central Terminal’s dining concourse, certainly one of the highest-traffic spots in the city.
Seven Ways to use Rewards to Fix Employees
Talent Management posts on how an effective rewards and incentives program can help to fix poor-performing employees.
They post seven easy-to-follow steps here.
Live Chat Today on Cooking and Eating Gluten-Free
The LA Times is hosting a chat on gluten free diets today at 2 p.m. Eastern Time with Kristine Kidd. Health experts estimate that as many as a third of us have some level of intolerance to gluten — a protein found mostly in wheat. And gluten shows up in more than bread and cake — foods you might not guess, such as sauces and herb mixes.
Kristine Kidd has been gluten free for years and has written a cookbook called “Weeknight Gluten-Free.” She spent two decades as an editor at Bon Appetit magazine.