A workplace is a lot like a kitchen. Yes, I know that a kitchen is also technically a workplace as well but hear me out.
Let’s start with the basic rules for a recipe. They are like work instructions. Well, technically they are exactly work instructions for cooks but hear me out.
When you open a recipe book you have your ingredients, which are basically your inputs. Then you have the steps, which is the approach for processing the inputs. You also have support processes—like quality standards—that are applied at the cook’s discretion. For example, I prefer my bacon to be crispy but another cook might like it soft.
Of course, the final output—the bacon itself—is delivered to the customer for their satisfaction. There you go. Now armed with that analogy, you are ready to improve your workplace!
No? I guess the advice is a bit undercooked (buckle up for plenty of cooking puns).
As part of Project Simplify, we have developed recipe book that helps deliver precise interventions to simplify complexity but there are also governing Kitchen Rules that apply as well.
These rules are a set of principles that relate to the effective implementation of any simplification—they apply to any and all of the recipes. Here are our eight kitchen rules for simplification.
These rules are actually evidenced-based, taken from research related to managing change in a business context.
Check out our Simplify Recipes and keep these rules in mind when you implement your changes. Check the app
Appelbaum, S.H.,Habashy, S., Malo, J., & Shafiq, H. (2012). Back to the future: revisiting Kotter’s 1996 change model. Journal of Management Development, 31(8), 764-782.