Anthony Bourdin in Kitchen Confidential writes “Good food is very often, even most often, simple food. Some of the best cuisine in the world… is a matter of three or four ingredients. Just make sure they’re good ingredients, and then garnish them. How hard is that?”
How hard is that indeed. There’s a lesson there for building out your product set. Are you doing the simple stuff well?
Another meeting, another executive talks about the need for innovation and creative thinking and pushing the boat out and beating competitors with something new. Meanwhile, doing the the simple “hygiene” things that will delight existing customers (reducing customer attition and churn) get lost with the innovation hyperbole foccused on “capturing market share”.