Some things just don’t look safe to pick up, right? Yet others, can trick and deceive us and we learn by our mistakes. The learning that comes just after the ‘sh**t that’s hot!’ feeling. Making mistakes is part of life’s imperfections.
We might try and avoid the obvious stuff but then someone else has the audacity to turn up the heat and before we know it, we are consumed within it; we feel like our resistance is going to blow.
Too much to stand on
I’m not talking heat as in the weather sense; I am talking about our resilience to when things get a bit ‘hot under the collar’. A little uncomfortable; too uncomfortable for your liking. The comfort zone gets dropped as your breathing gets shorter and shorter.
Work or life pressures become a bit heated. Words may get exchanged. Heated discussions; heated debates. Heated arguments. All that sort of stuff. If you can’t stand the heat, get out of the kitchen as they say. But what if you’re not in the kitchen? Where do you go to then? Where is your evacuation plan then?
Too much to handle
What if you are just trying to be innovative and creative in a world that craves creativity? What if the doubters and ‘play safer’ s’ think your ideas are just too much to handle?
They will always look to avoid the ‘kitchen’ by talking about the obvious matters; which matter of course but they are no longer creative. They just provide another narrative to the same old same old.
I use the word ‘kitchen’ as a metaphor for a place where we can be truly innovative and creative and develop new recipes for resilience. Not just to spice it up; but to make it more appealing and edible for all customer’s needs. Not just serving the traditional ‘full fat’ versions of long standing menus but new versions of old classics.
Traditional resilience ‘chefs’ may choose to avoid the ‘kitchen’ because it is perhaps easier and more comfortable for them to sit down at the table and wait for ‘dinner’ to be served; possibly either in an opulent or traditional format. They are happy to judge the quality and presentation of the dishes served because they are ‘subject matter experts’ at such tasks.
But can they create new dishes themselves? Or is that too much to handle?
The heat is on – some like it hot
The bottom line is some like it hot and some do not. Some prefer the straightforward menus of old, served traditionally and that’s just the way it is. They may tinker a little with the presentation style to ‘jazz it up’ a little, but it’s the same dish in disguise.
The world has changed and continues to change. ‘Palates’ have changed; dietary requirements are more understood and we need to provide resilience more appropriate to each customer to ensure equality and diversity. No adverse reactions. No allergies to big over indulgent resilience plans and of course, big expensive bills.
That’s the recipe for making love
Yes, we have to make sure resilience isn’t too hot to handle for the customers first and foremost. After all, business resilience is about them and for them; not the resilience provider.
The resilience chef’s need to be more creative in their kitchens. Not just to try and win ‘resilience industry stars’ to put on their signage; but they must be creative and embrace the need for innovation more in 2017.
Don’t call the chef’s that are already trailblazing with new ideas if you haven’t even tasted their dishes. Don’t eat with your eyes.
If the customers like what they taste and the service and price is acceptable for the experience they receive, then that is all that matters.
ABOUT THE AUTHOR – An international business resilience leader, Paul Kudray is a Fellow of the EPC and a Fellow of the Institute of Civil Protection and Emergency Management (FICPEM). He is a Lead Auditor for ISO 22301. In 2014 he founded his own consultancy and he is an excellent forward thinking resilience innovator and blogger. firstname.lastname@example.org