From Recipe to CRP: Seven lessons that a Chef can teach an ERP Consultant.

The world of culinary arts and the world of ERP (Enterprise Resource Planning) consulting may seem like two vastly different fields, but there are many valuable lessons that can be learned by bringing them together. For one, both are in the service industry and they work to deliver customer satisfaction. They have targets, deadlines and teams who work together to achieve the ultimate goal of making their customer happy.

So it is natural that there are lessons that a chef can teach an ERP Consultant. Here are of them.

1. Attention to detail

As a chef, attention to detail is critical. Even the smallest mistake can ruin a dish. Every ingredient must be measured precisely, and every step in the recipe must be followed exactly. A chef cannot afford to overlook even the smallest detail, as it could impact the taste and quality of the final dish. 

Similarly, an ERP consultant must pay close attention to the details of a project. Even a slight change could make the difference between a 'Customer Delight' and a mere 'Successful Implementation'. Or even a disaster. Each aspect of the ERP system must be thoroughly evaluated, and every step in the implementation process must be carefully planned out.

For example a wrong configuration option could mean that the end user clicks three times rather than one. Missing a small aspect of data migration could mean multi year reconciliation challenges. Forgetting to mask customer email id during the testing phase could mean wrong dunning statements going to the customer leading to long-term disputes.

It has happened. I remember reading a case where the customer sued the implementation partner because even after go live, they ended up printing payroll checks for 'Test Employee 1' and 'Test Employee 2'

Forgetting to take the backup before applying a critical patch could mean that months of effort goes down the drain. 

So 'attention to detail' is as important for an ERP Consultant as it is to a chef.

In my ERP Implementations, I give a lot of attention to details. I am a big fan of checklist approach (Chefs call it recipe). I ask my team to make a checklist and report on it so that no important detail is missed out.

2. Planning and preparation

A chef cannot simply start cooking without proper planning and preparation. They must create a menu, gather ingredients, and ensure that all necessary equipment is clean and in working order. 

Similarly, an ERP consultant must plan and prepare for each project. Even before the project starts, you should do your back ground work. You should visit the customer's website and understand what they are doing. If you have a retail customer, go to the nearest supermarket and checkout their products. Try to find out about their distribution. Do they sell to small vendors or to big supermarkets. What are the SKUs that they sell? Do you see their distributions vans on the road as you take your morning walk? This exercise will give a feel of the customer's business.

Before starting their work, chefs neatly arrange everything they need. The have the tools, the pots and the pans, the meat and the vegetables, neat and clean stoves, aprons...

That is not how a typical ERP Consultant starts his implementation. They start looking around for tools, templates, reusable components and standard presentation AFTER they start the project.
 
Ideally, they must conduct a thorough analysis of the organization's current processes and systems, develop a project plan, and ensure that all necessary resources are in place. Preparation must also include clearly understanding the approved scope of work

In summary, prepare. Have the predictable aspects in place before you go for that first project meeting. It fast tracks the implementation

3. Flexibility and Adaptability

Chefs know that things don't always go as planned in the kitchen. Unexpected issues can arise at any moment. Perhaps an ingredient is unavailable or a piece of equipment breaks down. A chef must be able to adapt and quickly find creative solutions to these problems. 

Similarly, an ERP consultant must be flexible and adaptable. They must be able to adjust the project plan as needed and find creative solutions to any unexpected issues that arise during implementation. Unexpected issues are the norm in ERP Implementation. A key team member could quit, a key assumption made about the solution do not hold, customer changes his business requirement.. Anything is possible and ERP Consultant should expect the unexpected and handle it.

4. Collaboration and Communication

A chef cannot create a delicious dish alone. They must work collaboratively with their team, including sous chefs, line cooks, and servers. Each member of the team has a specific role to play, and they must work together to create a successful dining experience. This requires strong communication skills and the ability to work effectively as a team.

Similarly, an ERP consultant must collaborate with various stakeholders throughout the implementation process, including executives, managers, and end-users. Each stakeholder has a unique perspective and set of needs, and the consultant must work collaboratively with them to ensure that the ERP system meets everyone's needs.

One of the best examples of team work that I have encountered is a recent project with multiple stakeholders. We worked together so effectively that this turned out to be one of the best projects that I have worked on. Team work matter.

5. Continuous improvement

A chef is never truly done improving their craft. They must constantly experiment with new ingredients and techniques to stay ahead of the competition. They should be aware of the environment and skill themselves on the latest innovations in the area of cooking. In addition, they must be aware of the latest jargon (Hello KETO Diet) to satisfy customer's palate and their intellect.

Similarly, an ERP consultant must always be striving for continuous improvement. They must stay up-to-date on the latest ERP trends and technologies, and they must constantly seek out ways to improve the system's functionality and user experience. This will enable them to deliver better experience to the end user. 

In my years in ERP, I have worked on Character based applications, GUI, Client-Server, 3 tier, On Premise, Cloud Computing, Activity Based Costing, Average Balances, IFRS15, AI, ML and many new technologies and jargon. This has helped me to enhance the value that I generate for the customer.

6. Attention to the customer

A chef's success depends on the satisfaction of their customers. They must create dishes that not only taste great but also meet the customer's expectations. They may take dietary restrictions or personal preferences into account when creating menus or preparing dishes. I prefer less spice in my food, so I am elated when Chef listens to my requirement and deliver the same.

Similarly, an ERP consultant must focus on the end-user experience. They must ensure that the ERP system is user-friendly and meets the needs of the organization's employees. They must also be responsive to end-users' feedback and make adjustments as needed to ensure their satisfaction.

An example is data migration. Customers know their data since they are dealing with it everyday. After go live, the first thing they check for is if their data has successfully migrated. Knowing this, an ERP Consultant can prepare reconciliation test cases to review the key data before handing over the instance to the customer.

7. Time Management

A busy kitchen can be a chaotic place, but a good chef knows how to manage their time effectively. They must be able to prioritize tasks, delegate responsibilities, and ensure that everything is done on schedule. This same skill is critical for an ERP consultant who must balance multiple projects, deadlines, and priorities. She must ensure that project tasks are completed on time and budget

Bonus: Eighth Habit: Creativity

Cooking is often seen as an art form, and chefs are known for their creativity in the kitchen. They may experiment with new flavor combinations or presentation techniques to create unique and memorable dishes. 

Similarly, ERP consultants can benefit from a creative approach to problem-solving. Thinking outside the box and exploring unconventional solutions can help consultants find innovative ways to address complex challenges.

I have delivered many creative solutions in my ERP Implementations. One example is loading of overheads on to the products. Normally it it done through a cumbersome process of month-end allocations. However, in one of the projects we were able to provide and innovative solution that delighted the customer.

Conclusion

In conclusion, the world of culinary arts and the world of ERP consulting may seem very different, but there are many valuable lessons that can be learned from both. By bringing these two worlds together, we can learn to be more creative, customer-focused, and adaptable while still paying close attention to detail, managing our time effectively, and working collaboratively with others. 

So if you're an ERP consultant looking to take your skills to the next level, consider spending some time in the kitchen and learning from a master chef

References:

• Leadership Lessons from the Kitchen:  Gary Furr, LinkedIn
• What the best chefs can teach you about leadership:  Sanne van Schoonneveldt on LinkedIn -
• 8 Lessons Entrepreneurs Can Learn From Iron Chef:  Rebecca O. Bagley
• 5 Life Lessons I Learned as a Chef:  Clifton Long Jr.