I like my food. I mean I really do. In my native France, “cuisine” is regarded with quasi-religious fervour and its preparation carried out with obsessive care and fanatical attention to detail. Which leads me to scheduling. But more of that later.
Throughout my career I have met many field force organisations of all shapes and sizes, across the world. Some were very good, others, well, not so much. But most fell somewhere in-between. And every day they all faced their own unique challenges. There is one thing however that every single one of them has in common: they have all grown their operations over many years, layering processes, systems, organisations and habits with minimal planning and control. Their operations are without fail complex, and often messy.