Preserving excess fruits and vegetables during plentiful times, to enjoy later, is akin to identifying and capturing successful behaviours for future benefits in organisations.
We were gifted a huge box of lemons by a wonderful neighbour just before lockdown. It far exceeded our daily needs for lemon slices and if they weren’t going to be wasted, we had to do something to preserve these wonderful fruits. Bottling was the answer.
COVID-19 level 4 has been an interesting experience for many of our clients at both the individual and organisational levels. They have all seen great things happening, in themselves and their people. Behaviours they could never have imagined. People stepping up, teams running exceptional processes, organisational adaptation at a rapid rate.
In summary – in responding to this crisis, people have done better than expected!
One of the questions we’ve been working on with our clients is how to capture these successes and successful behaviours? How can they “preserve” these behaviours to incorporate and develop them into the future when there isn’t a crisis triggering change? How can they prevent the good stuff “going off?”
We put together a recipe for “bottling success”.
The FMS Recipe for Bottling Success
What have you observed? What are the behaviours resulting in success? Clarify exactly what these successful behaviours are (what are you seeing and hearing?)
Remember your Strategy. Connect these behaviours your strategy. Which of these successful behaviours relate to your strategy? This gives you your goals.
Clearly communicate these goals (remembering that these will look and mean something different, depending on the audience)
Make sure everyone has the tools they need to continue with and further develop these behaviours (which means gap identification and filling if required and may require a return to 1 & 2 at this stage)
Old habits die hard and new one’s need nurturing
Provide a mechanism for accountability with consequences (both positive and negative)
Go back to 1, CHECK and revise as required
A Recipe for Preserved Lemons
9 small lemons
Sea Salt (1 tablespoonful per lemon)
Commonly used in Moroccan cuisine. We have used them in casseroles, curries and salads – they add a fragrant sweet and sour taste.
Once pickled you can use the whole fruit, including the rind.
Keep in the fridge and it will last for 6 months