How did the early days of the transition go, Naveen? How did the team take to you? Especially given that you don't have a manufacturing background.
Acquiring Minds
A $6.5m Business Worth Flying To
Excerpts · 370 segments · ~1:05:45 long
Short excerpts only — hear the full conversation on the publisher's site.
Especially given that you were going to be flying in once a week and aren't on the ground. At least you don't live in Wisconsin.
So I mean they didn't know what to expect. They've been under the same owner for a very long time so they didn't know what to expect. Given my recent professors from Darden, they trained me well, I would have to say.
I bought a very open leadership approach. We are able to discuss everything on the shop floor. They saw a little bit of change because this is not something they were used to.
Once they get acclimated to the way we are discussing things openly. Previously it was a hush hush between what goes on in the shop versus what goes on in the office. I was able to actively break those barriers and then they appreciated what I brought to the table and sorry, you
said that your professors from business school taught you what you needed to say on day one or about this open communication. Say more about what you alluded to there.
One of the concepts I strongly remember from business school is a hygiene motivation theory. So when I came into the business there was no real break room. All the microwaves and everything were on the shop floor where the dust was there.
So I had to specifically make an effort to make that hygiene portion build a separate break room where they can at least go in while the food was warming up. They don't see the dust all around them. And then as far as motivation is concerned, no matter how much you pay the employees, unless there is hygiene, you need to attend to the both sides of the equation.
Hygiene motivation factor. That is something I Learned from business school. I was able to apply it directly in the business. I saw results firsthand.
Wait a second. Good hygiene at the business or having food in a break room that's separated from the shop floor. This is an optics thing. This is a signal that you're tending to the well being of the business
or what's the point there if I'm missing it?
So the hygiene is like I care about the way you eat and then dust not going into your food. You don't have to eat it the same this thing, dust being all over. That's why I care about the hygiene of the employees. That gives a strong signal.
Want what comes before or after? Hear the full episode on the publisher's site ↗