Mike Hohnen

Mike has his own unique style. He draws on more than 27 years experience. He has worked most positions in the service industry and feels at home in more major cities than most people.

Mike Hohnen

Archive for the category 'Design'

Getting to grips with the Big Shift

For a while now I have been talking to friends and colleagues about this gut feeling that I have, that what we talk about as the economic crisis or downturn is possibly not a traditional crisis and/or downturn in the sense that once it is over things will return to normal.

I have this very clear feeling that a fundamental shift in many of the ways that we have been used to conducting business and interacting with each other is underway. (see also my previous post are you a frog in the pot) And that when the dust settles things will not return to what we have known previously as normal but will have undergone a clear shift. This is not a passing storm but fundamental climate change.

In pursuit of that theme I have been hunting for signs that would support this gut feeling.

This has led me to The 2009 Shift Index published by Deloite and presented on the Harvard publishing website.

Her you will find the following resume of key findings:

The 2009 Shift Index reveals a disquieting performance paradox in the US corporate sector. On the one hand, labor productivity has nearly doubled since 1965. During those same years, however, US companies’ Return on Assets (ROA) progressively dropped 75 percent from their 1965 level.

How can firms be getting lower returns even as they’re becoming more efficient? The answer resides in the heightened competition among firms. Competitive intensity nearly doubled between 1965 and 2008, forcing firms to compete away the benefits of productivity gains, which were instead captured by creative talent in the form of higher compensation and numbers of consumers through increasing performance/price ratios and wider choice.

It’s little surprise to find also that the highest-performing companies are struggling to maintain their ROA rates and are increasingly losing market leadership positions. Taken as a whole, the findings portray a U.S. corporate sector in which long-term forces of change are undercutting normal sources of economic value. “Normal” may in fact be a thing of the past: even after the economy resumes growing, companies’ returns will remain under pressure.

To respond to this performance challenge, U.S. companies will need to let go of industrial- era organizational structures (and the reporting relationships, incentive systems, and managerial processes that go with them) and operational practices in favor of the new institutional architectures and business practices needed to create and capture economic value in the era of the Big Shift.

Companies must move beyond their fixation on getting bigger and more cost-effective to make the institutional innovations necessary to accelerate performance improvement as they add participants to their ecosystems, expanding learning and innovation in collaboration curves and creation spaces. Companies must move, in other words, from scalable efficiency to scalable learning and performance. Only then will they make the most of our new era’s fast-moving digital infrastructure.

So what does this Big Shift entail in pratical terms?

John Hagel one of the co-authors of the 2009 Big Shift index does a superb job summarizing what he essentially sees as a shift from push to pull on his blog Edge Perspectives

What obviously caught my atention was this:


From knowledge transfer to knowledge creation

Most companies today will acknowledge the importance of knowledge flows, but they tend to focus on transferring knowledge more efficiently, especially within corporate boundaries. While useful, this is ultimately a diminishing returns game on multiple levels. The greatest economic value will come from finding ways to connecting relevant yet diverse people, both within the firm and outside it, to create new knowledge. They do this best by addressing challenging performance requirements that motivate them to get out of their comfort zone and come up with creative new approaches that generate more value with fewer resources.

This correlates well with the experiences that we have using action learning as our primary developmental tool in helping managers and organizations tackle the changes that they are in. It is not our job to teach but to help them learn – and that is a very different story.

But I urge you to read the full unfolding of this thinking here under the following headlines:

From knowledge stocks to knowledge flows.

From knowledge transfer to knowledge creation.

From explicit knowledge to tacit knowledge.

From transactions to relationships.

From zero sum to positive sum mindsets.

From push programs to pull platforms.

From stable environments to dynamic environments.

Lots of food for thought, and now I realize that my gut was telling me something important and I shall continue to pursue this investigation.

If God was to make a fast food restaurant

The beginning is as classic as it can get. In the same way as the founder of McDonald’s, Ray Krock, asked himself, why it was so hard for a businessman to find a good hamburger on the road in the States, two consultants from Bain & Company in London, John Vincent and his colleague, Henry Dimpleby, realised that every day they encountered the same dilemma. Either they had to spend time on a healthy and nourishing lunch or get lunch from one of the traditional fast food chains.

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One day, while they were looking at a sandwich glass case with despair in their eyes, John Vincent asked his colleague who also happened to be his best buddy from the years of school: ‘Hey, how do you think a fast food restaurant would look like if God had to design one?’ That statement was the very first step in creating ‘Leon’.

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On their menu you find salads, soups and wraps for lunch and in the evening more solid meals like lamb and mackerel - but no sandwich in sight. Ingredients used are quinoa, broccoli, alfalfa, chicken, hummus, coriander and cardamom – as if it was a health food store and with reasonable prices between 5 and 8 dollars for a meal. Take a look at their menu here: http://www.leonrestaurants.co.uk/

But don’t be mistaken. Behind this cosy family image there is a powerful determination to make the world a better place. “We have to make an end to our industrial foods”, John Vincent says, “and it won’t happen before we get big enough to influence the development. That is why the goal is to reach 2.020 businesses before the year 2020 - if God will.

Food trends for 2008

This time of year we are all (including me ;-) ) busy trying to forecast what the new food trends are going to be.

I gave a speak on the subject at the UK CESA conference in november – presenting the new and creative concepts that I have encountered in the major cities. Among these a quite unique concept in Barcelona – made by Camper. Watch it here.

Here is an attempt from restaurant guru Michael Whiteman

And here you will find a less colourful attempt from the Magazine Restaurants and Institutions

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One thing I have observed is that the new mantra for buffets and food displays is that less is more - simplicity and quality have replaced volume and variety in some of the best and most progressive concepts I have seen. Tappas and Sushi style bites have replace huge displays.

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The photos here are both from the spanking new Renaissance Shanghai Hotel - note that the cokkie jars are there for quest to take their pick if the feel like a cokkie with their coffee.

What do you think are going to be the dominant new trends in the Food business this year?

4p’s not what they used to be

You may remember the 4P of Marketing ( Product, Price, etc) Increasingly there semes to be a shift towards a new set of 4P’s : Purpose, People, Planet and Profit - and in that order.

This is the message that comes through loud and clear in Mavericks at Work - it is the driving force behind a new town guide out in San Fransisco the Green Zebra. Closer to home - for me - it is also the driving force behind by most favourite restaurant La Chassagnette.
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The restaurants purpose is to promote the Carmargue region in the south of France - as such the restaurnt is part of a larger project know as Heureuse Camargue - in their own words:
“In this natural and preserved landscape the women and men of “Heureuse Camargue” have consciously chosen to take up a challenge, an undertaking to the practice of organic agriculture, incontestably sustainable and respectful of a major ecological balance. We are committing an act of faith.”

La Chassagnette
If you are in the South of France this summer I recomend that you pay them a visit.

The throne room .. no kidding

The toilets in higher-end eateries have become seriously designed conceptual comfort stations, with restaurants attempting to outdo one another. Relieve yourself at The Federalist in the XV Beacon hotel on Beacon Hill, and you’ll find a grotto atmosphere of cobblestones, discreet stalls with floor-to-ceiling doors, and white porcelain sinks raised off the counter so no spills dampen clothing or purses. With two-ply toilet paper rolling freely and waffled-cloth hand towels amusingly stacked like mini Mayan temples, the Fed has got to be Boston’s poshest public powder room, followed by The Four Seasons, with new restaurant Sibling Rivalry in the running. Read the rest of this entry »