Mad @ Mgmt

with Walter Simson

02/19/15

On Wisconsin education: why politics and restructuring are bad bedfellows

Wisconsin has always seemed to have an influence in this big wide world larger than its population of 5.7 million would suggest. Part of that influence arises from the audacious mission of the University of Wisconsin, which includes the directive “to serve and stimulate society.”

Posted at 09:21 AM | Permalink | Comments: 1

02/09/15

What ‘Undercover Boss’ gets wrong

Reality TV and business don’t seem to be a good fit. The staged nature of the interactions — I am thinking of CNBC’s The Profit — is no more appealing than when non-business contestants are naked and on a beach.

Posted at 09:56 AM | Permalink | Comments: 3

12/02/14

What CNBC’s ‘The Profit’ gets wrong

A few years ago I received a call from a television producer who wanted to verify that I was, indeed, a well-known turnaround consultant. This took me back because “well known” was not necessarily in my marketing vocabulary. But I figured if someone from TV wanted to talk to me, I could at least become “less obscure.”

Posted at 11:02 AM | Permalink | Comments

10/07/14

10 nepotism rules to live (or die) by

If you own or run a company, you probably have been tempted by the siren song of nepotism. Nepotism refers to the high art and common practice of hiring your relatives. Interestingly, if you search for the terms “nepotism” and “rules,” you are likely to get a number of documents that purport to limit the practice or eliminate it entirely. This is not going to work. Nepotism, like hanky-panky and skipping your morning exercise routine, is here to stay.

Posted at 10:36 AM | Permalink | Comments

02/03/14

Top Mech: Why can’t the trades become as popular as the culinary arts?

When I was young I got a summer job at a French country restaurant in New England. The idea was to live at the restaurant in an effort to make big bucks and sharpen my French. The days were incredibly long. Breakfast at 7, serve coffee and pastry to the owner and the chef for their working meeting at 8, vacuum the dining room at 9, fold napkins and polish silver at 10. Lunch service from 11:30 to 3. Our dinner of leftovers at 4:30, followed by more folding, polishing, and vacuuming.

Posted at 11:34 AM | Permalink | Comments

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