The X/Y axis of consulting knowledge and performance seems to be steeper and moving faster than ever. Whether we come from the MAS or design angle, we all have more demands, more to distill, and more risk to manage, maneuver and mitigate.
What’s coming in ’23? Likely, more of the same. No doubt, more AI and robotics, ever tighter client budgets, headaches with hiring and retention, more demand for tech solutions with faster, more consistent production. The list goes on. Chaos or not, this is what we signed up for as professional foodservice consultants. At the same time, with the pandemic, recession, war, supply chain disruption and more, I find myself asking a different question for 2023.
What can we do to maximize our effectiveness, our work, our growth, and our teams?
