Advisor I Circular Economy I Health I Social Justice Advocate I Foresight I Aspen Institute Fellow I Former Cisco I Living on the Land of the Matinecock
Where does all the cork go? The real question is where can it innovatively go because there are so many uses after the bottle. From art, to playgrounds, to shoes and clothing. Cork has circularity. Catch the Cork Collective. #cork#reuse#circularity#circleeconomy#foodandbev#corkcollective
Thirty years ago, Stella Liebeck purchased hot coffee from a McDonald's restaurant, accidentally spilled it in her lap, and suffered third-degree burns. Liebeck sought to settle with McDonald's for $20,000 to cover her medical expenses. When McDonald's refused, Liebeck's attorney filed suit in the U.S., and the jury awarded her nearly three million dollars, though they eventually settled for $600,000. In response, McDonald’s reduced the coffee temperature from 90°C to around 70°C and added a warning on the lids. While these measures reduce lawsuit risks, they also result in lukewarm coffee and unnoticed warnings.
For those who prefer hot coffee without the risk of burns, more inventive solutions were needed. Is it possible to actually use the coffee's high temperature to reduce the risk of burns? This is where we apply SIT's Qualitative Change condition, which requires turning a harmful element into a neutral or beneficial one.
Smart lids offer a more elegant solution: a lid that changes colour based on the liquid's temperature. When the lid is introduced to a hot beverage with a high temperature, the lid turns red, clearly indicating the risk.
The Qualitative Change condition can be applied in two ways: (1) Reversal means that as the harmful element intensifies, the undesired phenomenon decreases. (2) Elimination means the undesired phenomenon no longer depends on the harmful element. Smart lids use Reversal: the hotter the coffee, the more noticeable the warning, reducing the risk of burns. This condition introduces a surprising and elegant element to the solution. Properly implemented, the harmful factor becomes either irrelevant or helpful in solving the problem.
Have you considered exploring the problem space rather than the solution space? This approach leads to inventive and simple solutions by altering the correlation between the harmful element and the undesired phenomenon.
#QualitativeChange#InnovativeSolutions#ProductDesign#ProblemSolving#SIT#InventiveThinkinghttps://lnkd.in/e_iuyHGj
#flipthinking#struckthinking
you wanted to open your bottle of wine to enjoy the winding down of the day. somehow you got it wrong, the cork got stuck in the neck of the bottle
what should you do?
get the cork out of the bottle or get the cork out of the way?
to decide, go back to your goal to know which option to focus on.
your goal was to chillax with your wine, where should the focus be?
getting the cork out of the bottle equates #struckthinking while getting the cork out of the way is #flipthinking.
the cork in this instance was the hindrance to your goal of enjoying the wine.
it was way easier to get the cork out of the way than out of the bottle, the #economy of effort to achieve your goal.
the power of #flipthinking using the #strategyoffocus.
idea extracted from Flip Thinking by Berthold Gunster
#maverick#rebelbadass#choobgrandpa#thoughtleaderwannabe
#CraftBrewersCon features thought leaders from across the beverage alcohol landscape, with insights that will guide your business and help you adapt to change. Check out the full list of speakers and topics. Which one are you most excited to hear? https://lnkd.in/ewPJSPU
I recently had the privilege of interviewing the esteemed Jean-Michel Offe, a culinary virtuoso and the visionary behind Meraki Hospitality Group . His journey is a testament to passion, innovation, and a deep understanding of the global culinary landscape. 🥘
From his early days as a chef in France to his pivotal roles in renowned international hotel chains, Jean-Michel Offe has consistently pushed the boundaries of gastronomy. His ability to seamlessly blend cultures, flavors, and techniques has earned him global recognition. 🍲 🥗
In our conversation, we explored a wide range of topics, including:
The Evolution of the Hospitality Industry: Jean-Michel shared his perspective on the industry's transformation, from traditional dining experiences to the rise of innovative concepts. 🥙 🦐
The Power of Storytelling: He emphasized the importance of creating memorable dining experiences through storytelling, where every dish becomes a chapter in a culinary narrative. 🍢 🥫
The Future of Food: We delved into the impact of technology, sustainability, and changing consumer preferences on the future of the food industry. 🥐 🥓
Leadership and Mentorship: Jean-Michel's insights into leadership and mentorship provided valuable lessons for aspiring culinary professionals. 🫒 🥑
Stay tuned for more updates on this exciting project where we'll delve deeper into these topics and uncover more fascinating stories from this culinary legend🍵 in the next edition of The CEO Magazine Global💡 🌏
Till then enjoy the latest version of The CEO Magazine Global here: https://lnkd.in/gAtQCXsv#culinaryarts#hospitalityindustry#interview#foodandbeverage#cheflife#merakihospitalitygroup#jeanmicheloffe#australia#inspiringthebusinessworld#theceomagazine#theceo
Let's raise a toast to Jimmy Carter! I have admired him post-presidency for his humility, generosity and unselfishness. A man of faith. He certainly lived it out to the end!
Let's also give thanks to him for opening the door to the emergence of the craft beer industry. As the beer industry was consolidating into an ever-smaller number of bland, homogeneous beers, he signed a bill to permit home brewing. And, once individual innovators started brewing, America discovered a new variety of high quality beers in the marketplace. Many would argue that a big chunk of the market decided to favor quality (taste) over cost.
There is a parallel to my industry (health care benefits), where there has also been a dramatic consolidation of players (insurance companies, PBMs, healthcare systems, etc.). However, scale and efficiency has not translated to better care or lower costs. It has produced the opposite: declining public health, greater financial strain on plan participants, and widespread service dissatisfaction. Fortunately, there are some boutique ("craft") consulting firms (like us) that have demonstrated that improved quality and lower costs are both achievable for those who have grown tired of the run-of-the-mill, tasteless brands.
https://lnkd.in/eQwpsKgp
