Coaching for personal growth, change and development
[lang_da] Her er et klip med Lasse Zäll fra Stifinder, som jeg fandt på Jyske Bank TV.
Lasse er inspireret at Otto Scharmer og hans tanker om Presencing som også jeg finder utroligt spændende.
Hvis det klip har givet dig lyst til mere så kig på Otto Scharmers nye webside
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[lang_da]Jeg har holdt tæt øje med udviklingen af virtuelle, sociale netværk i et stykke tid nu. I den proces er jeg blevet overbevist om, at det på et tidspunkt vil flytte sig igen fra virtuel til virkelighed – læs den fulde artikel, som jeg har skrevet for Visitor om dette emne her.
Jeg vil ikke bruge ‘K-ordet’, så lad os bare blive enige om, at markedstilstandene varierer, og at betingelserne for vores livsform er under forandring.En af de positive konsekvenser er præcis det, at vi bevæger os fra virtuelle til virkelige netværk – og hovedkraften bag denne tendens er Generation Y.
Generation Y elsker de markante statements og at finde en større mening i tingene. Blandt andre kæden Starbucks har fået øjenene op for de muligheder, det giver. Prøv engang at se her:
Da jeg sidst besøgte deres website, var de langt over målet på løfter om 100 timers frivilligt arbejde fra de unge – godt gjort! Nu kommer så den mere tricky del af konceptet. Jeg vil gerne se, hvordan det udvikler sig. Bliver arbejdet lavet og bliver konceptet en succes, eller vil det langsomt dø ud?
På mange måder viser Starbucks vejen her. Jeg er sikker på, at andre restauranter og cafeer kan udvikle sig til lokale netværkssteder. Mulighederne er uendelige: Fra at være værter for café-workshops, give løsninger på dagligdags problemer – til at give tips om jobsøgning, osv. Eller hvad med være vært for en madlavningsession for de unge, som gerne vil spare penge på madbudgettet – måske endda opfordre dem til gøre det til jævnlige, fælles aktiviteter og derigennem skabe et socialt netværk – det kan give så meget mere end et par indlæg på facebook.
Første step er at få de lange fællesborde tilbage i cafeerne, hænge en opslagstavle op og se, hvad der sker…[/lang_da]
[lang_en]I have been watching and trying to learn the ropes of virtual social networking for a while now. In the process I have become convinced that this must some how eventually spill over from virtual to real.
I don’t what to use the “R” word so let just say that market conditions fluctuate and we seem to be in a change phase ;-) One of the positive things that may come out of that is exactly this move from virtual to real networking – and the main driver of this will be Gen-Y.
Gen-Why loves a big calling and a big hairy purpose – and Starbuck’s has seen the opportunity in this. Take a look at this:
When I last checked their website they were well beyond their goal of over a million hours pledged. Well done – now comes the tricky part execution. I for one will be watching how they get that going. Will they build on this and actually cash in the pledges or will it fade out?
But in many ways Starbuck’s is showing the way here.
I am sure that other restaurants and cafes could develop themselves as local networking hubs and in the process keep their turnover from sliding the wrong way.
The possibilities are endless: from hosting cafe workshops or finding solutions to everyday problems, tips on job hunting. Or how about hosting a cooking class for those youngsters that would like to save a few bucks on their food budget (and stay healthy at the same time) by cooking some real food themselves, maybe even encourage them to do it as communal effort – it could become a diner network – and that could be a lot more rewarding than a few posts on facebook.
The first step is to bring back in the communal tables and hang up a message board and see what happens…[/lang_da].
[lang_da] Den internationale afdeling af Leaders Club holdt sin årlige konference i Lyon i Frankrig i januar. Det var også lanceringen af den første Foodservice Exchange.
Fredag holdt vi en ‘Best Practice Workshop’, hvor mere end 60 førende direktører fra store europæiske foodservicekæder tilbragte morgenstunden med at dykke ned i en række spørgsmål – så som:
Fra et globalt perspektiv: Hvilke handlinger ser du som de mest fordelagtige i forhold til at beskytte vores miljø og hvorfor? (dette kan indeholde handlinger, som ikke er specielt synlige, men ikke desto mindre særdeles vigtige).
Eller marketing: Hvordan har Internettet ændret restaurationsbranchens marketing – og hvad er dine bedste og mest kreative eksempler på innovativt brug af nettet, når det gælder marketing?
…og 8 andre spørgsmål af den karakter,
Moderatorerne for begivenheden var Florian Beckman og Mike Hohnen.
Det stod meget klart ud fra de ivrige og intense diskusssioner, at der var rigtig meget at snakke om. Diskussionerne blev sammenfattet i korte statements og vil blive sendt ud til deltagerne.
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[lang_en]The international branch of Leaders Club held its annual gathering in Lyon, France this weekend.
It was also the launch of the first Foodservice Exchange
Friday we held a ‘best practice workshop’ more than 60 leading executives from major European foodservice chains spent the morning exploring a number of questions such as:
From a global perspective: What are the operational practices that you see as being most beneficial towards protecting our environment, and why? (This may include practices that are not very visible but none the less very important).
Or marketing: How has the web changed restaurant marketing and what are your best and most creative examples of creative use of the web for marketing purposes?
– and 8 other questions of that nature.
The event was moderated by Florian Beckman and Mike Hohnen.
It was very clear from the intense conversations that followed that there was lots to talk about. The discussions were captured in short statements and will be posted to participants.
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We have spent the past 3 weeks in southern Morocco – mainly working on materials that we need for our 2009 workshops.
3 glorious weeks at the RIAD M’HAÏTA the ideal spot to relax, regenerate and get som thinking work done.
But we did find time to take a trip in to the Sahara. And I think we found the perfect setting for our next Time Out workshop.
About 3 hours out of Zagora you turn of the road onto the dirt track
After another 3-4 hours in the dust the worlds looks more like this:
And when you wake up in the morning….this is what you see:
Personally I can’t wait to get back.
[lang_da] Den mest almindelige form for lederudvikling, man støder på i dag, er fokuseret på det, man kalder “right hand path” – hvor man lærer om den objektive og synlige viden. Det vi umiddelbart kan se og tage at føle på. Men fra et integralt perspektiv handler det i lige så høj grad om at udvikle ledere, der også kan inkludere ‘left hand path’, det indre ‘jeg’, fra den øverste venstre firkant og det intersubjektive ‘vi’ fra den nederste venstre firkant. For at udvikle sig optimalt som leder – såvel som personligt – må man starte med at blive bevidst om både de indre og de ydre realiteter.
Forestil dig 6 siders .pdf og en 20 minutters MP3 med ‘Big ideas’ fra store værker i en destilleret form og til at konsumere lige med det samme.
Lyder det for godt til at være sandt?
Det er det faktisk ikke. Prøv at se her på dette fantastiske tilbud fra philosophersnotes
“A truly good book teaches me better than to read it. I must soon lay it down and commence living on its hint. What I began by reading, I must finish by acting”.
– Henry David Thoreau
Et citat som er meget i tråd med Action Learning, som er den gennemgående metode i alle vores kurser. Læs også mere om integralteori her.[/lang_da]
[lang_en]Most of the management training and leadership development that you can find today is focused on “right hand” path – teaching objective, empirical and behavioural ways of knowing. But from an integral perspective developing leaders capable of operating beyond the conventional action logics must also include the left hand path, the interior “I” of the upper left quadrant and the intersubjective “we” space of the lower left quadrant. Developing post conventioal stage capacities start with awareness of interior as well as exterior realities.
Imagine 6-page PDFs and 20-minute MP3s with the “Big Ideas” of great books distilled for immediate consumption and application to your life!
Sound to good to be true?
It’s not. Take a look at this amazing offer from philosophersnotes
“A truly good book teaches me better than to read it. I must soon lay it down and commence living on its hint. What I began by reading, I must finish by acting”.
– Henry David Thoreau
A quote that is very much in tune with what we do Read also more about Integral Theory.
Enjoy the reading[/lang_en]
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If you could rent this for the same price with friendly service….
From the Financial Times this weekend:
“On a trip to Italy last July, I stayed at a hotel in Tuscany called Castello del Nero. Opened in 2006, it has featured in many best hotel lists around the world. I was visiting with my family (as a journalist on a complimentary stay) and was dumbfounded. Slow, forgetful service combined with unsatisfactory food left me wondering how the industry had reached a point whereby it could charge €500 a night for a hotel that was sub-standard – aside from the excellent spa. I was told some of the lapses were because of a departing chef. The trouble is, with the luxury hotel industry entering difficult times, there will be few opportunities for such excuses.
Next year will probably see a tough, consumer-led reappraisal of the market. Interestingly, early signs of this shakedown can be seen in the generally robust market for private villa rentals”
Read the full article here[/lang_en]
[lang_da]Fire ud af 10 EU borgere mener, at de er i fare for at blive syge af den mad, de spiser. Faktisk mener de, at risikoen for helbredsskader fra fødevarer er væsentlig større end risikoen for at komme til skade ved overfald eller terroristangreb. Generelt er der overordnet enighed om, at fødevarer er væsentligt mindre sunde i dag, end de var for 40 år siden.
Forbrugertillid bliver et dyrebart aktiv, som der skal værnes om – opnår man det, er det til gengæld rigtig mange penge værd.
Det stiller igen Foodservice branchen over for nogle skarpe valg.
For på den ene side vil man være fristet til – eller måske endda nødt til – at kompensere for de stigende råvarepriser ved at bruge industrialiserede produkter i højere og højere grad – men det er på sin vis også begyndelsen på enden; for dermed bliver branchen, som ellers i manges øjne har nydt større forbrugertillid end de producenter der fremstiller industrialiserede produkter, pludselig slået i hartkorn med netop dem.
USA og Tyskland er allerede langt med lovgivning om varedeklarationer på restaurationsmad, og andre lande forventes at følge efter. Det bliver også nødvendigt; for efterhånden som råvare priserne stiger, bliver det mere og mere fristende at forsøge at snyde på den ene eller den anden måde. Den seneste skandale med mælkepulver i Kina bliver nok ikke den sidste at den slags, vi kommer til at opleve.[/lang_da]
[lang_da]Begyndelsen er så klassisk, som den kan være. På samme måde som McDonald’s grundlægger, Ray Krock, i sin tid spurgte sig selv, hvorfor det skulle være så svært for en handelsrejsende at finde en god hamburger på landevejen i USA, måtte de to Bain & Company konsulenter, John Vincent og hans kollega Henry Dimbleby, konstatere, at de hver dag stod med det samme dilemma: Enten bruge tid på en sund og ernærende frokost, der var alt for dyr, eller snuppe noget hurtigt mad fra en af de traditionelle fastfood kæder.
En dag, mens de stod og kiggede fortvivlet ind i en sandwichmontre, spurgte John Vincent sin konsulentmakker, der tilfældigvis også var hans bedste kammerat fra skoletiden: “Du, hvordan tror du en fastfood forretning ville se ud, hvis Gud skulle designe den”? Det blev startskuddet til Leon
På menuen finder man salater, supper og wraps til frokost, og om aftenen lidt tungere ting som lam og makrel, men ikke skyggen af en sandwich. Der bliver brugt quinoa, broccoli, alfafa, kylling, hummus, koriander og kardemomme, som var det en helsekostbutik – og alt sammen til priser, der svinger mellem 30 og 50 kr. for en ret. Se hele menuen her.
Men tag ikke fejl. Bag det familiære hyggeimage er der en stålsat vilje til at gøre verden bedre: “Vi skal have gjort op med industrialiseringen af vores fødevarer,” siger John Vincent, “og det bliver først rigtig godt, når vi er så store, at vi virkelig kan sætte vores præg på udviklingen. Derfor er målet 2.020 forretninger inden året 2020 – med Guds vilje.”[/lang_da]
[lang_en]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.
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’.
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: https://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.