Throughout the business world, there is an attempt to automate and McDonaldize a lot of what was once called “creative.” Simply put this will be our downfall. Just like in catering, there are two methods for quality assurance; the fast food model and the model used by Michelin Star restaurants. While the first is standardized, the second is not mass produced, but customized to local circumstances and clients. So many companies have sold into a fast food model and as Sir Ken Robinson in his 2010 TED speech, “its depleting our spirit and our energies as much as fast food is depleting our physical bodies.” Is the second one more costly? Of course, but it is better and is in the best interest of our clients and our industry’s future.

Don’t sacrifice great for good enough.
Don’t sacrifice quality for cheap.
What you do should be your craft.
Make your clients raving fans of what you do and you will keep that client for life.

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