Tag Archives: workplace

Getting Cross-Functional Buy-in By Making it Fun

How do you get cross-functional buy-in? It’s hard and ambiguous. People on my teams over the years often come trying to get advice on this: how do I get people to participate in my program? How can I get people on board with what I’m doing? Everyone has to influence without authority at some point at work. I’ve noticed that people always default to two levers: 1) persuasion 2) power. But there’s a third, overlooked option that’s far more effective and it’s almost silly. I just say: make it fun. 

First, let’s talk about the usual options. Persuasion is the combination of all of the mind-changing strategies ranging from subjective salesmanship to quantitative data-gathering. It always results in weeks spent on decks, docs and analysis. This is definitely “good business” but doesn’t always yield change. Power is basically just escalation: “Hey boss, can I create a new global policy to force my colleagues not to do this thing I don’t like?” You get the idea. In both of these scenarios you’re trying to bend peoples’ wills to your agenda. You’re trying to force it. There are many great alternatives to power and persuasion – many creative ones – but the one that has worked for me over the years is to “make it fun” instead. 

The idea of “make it fun” is that you just engage peoples’ brains in the problem space in a happy and enjoyable way. In a workplace, this is very powerful because everything (especially persuasion and power) is pretty boring. So the entertainment bar is very low. 

Let me tell you a story of this in practice. When I was at Sony developing and producing shows for streaming services, the promotional artwork and merchandising assets were one of the lowest-priority to-dos for the content executives. They would obsessively develop scripts and produce video, but the “thumbnails” or key art that was used in the apps to promote them were an afterthought. So much so, that some of the execs never looked at them, or they waited until the very last day of the project to delegate them to the lowest-level person who could operate Photoshop. The problem with this is that often, the visual imagery that accompanies an episode of TV has more influence on whether and how long someone watches the episode. It’s incredibly important and I needed them to pay more attention to it. I needed more of their limited work hours and brainshare to switch over to promotional artwork. 

Instead of creating a new policy that people had to follow a checklist with their packaging assets or sitting everyone down in a meeting to review reams of data to prove to them once and for all that they should pay attention to visuals… I made it fun. I commandeered a prominent corkboard near the exit of the main office. I printed out notecards with everyone’s names on them. And then large and in color, I had the graphics team print out the 4 different candidates for promotional artwork each week and paste them to the board. Each person could assign their name tag with a pushpin to the artwork they thought would perform the best. When we got the data back each week from the platform, I’d add labels declaring the top performers. 

The office became hooked on this “game” of which image viewers were most likely to click on and engage with. People would hover in front of the board psycho-analyzing the audience and hypothesizing about what made each item more or less eye-catching. There were office rivalry moments where the personnel split perfectly in half across two options. And there were thrillingly instructive moments – where the whole office voted for an obvious top choice– and the lone intern won, making a daring solo vote on a fringe art concept. The whole construction turned an afterthought deliverable into a watercooler discussion. This resulted in higher and higher quality promotional art with better performance and more thoughtful design. I never had to “get buy-in” to accomplish this big behavioral change. I just had to make it fun.

Thanks to my friend Kelly Sutton for reading a draft of this.

Complete-Meal-In-A-Cup Gazpacho Recipe

Bowl of gazpacho

In college, my friends and I joked that fast food would eventually evolve to the point where young professionals in suits would beer bong a perfectly balanced meal at a chain down the street to get their lunch down in minutes. We haven’t gotten there yet but this cold soup is certainly close. An incredible combination of superfoods that’s cheap, you can make in no-time and grab quickly from your refrigerator when it’s time for work.

Gazpacho brings me right back to the “turn” playing golf midday in the summer as a high schooler… ah, screw that, most food blogs do this storytelling thing right about here in the post but I know you don’t care about me and my lifestyle so let’s get to why you should care about this. It’s time for:

THE BENEFITS OF THIS EPIC SOUP AKA WHY THIS IS A LIFEHACK:

My Complete-Meal-In-A-Cup gazpacho is low carb, slow carb and whole 30 compliant. It’s damn good and only takes about 15 minutes to make. I’m not even on any of those diets and I make it almost every month. I’ve always looked for super-light lunch solutions (mainly salads) because I’ve found that a calorie bomb midday slows me way down and I’d rather jam through my work and leave at a reasonable hour. Plus, if meetings run over or cram you out of a lunch break, gazpacho requires no re-heating and is very easy to down quickly. 

As far as pre-prepared lunches go, this one matches the Sunday preparation requirements perfectly:

  • Quick to make — a fraction of the chopping of salad prep — let a blender do that work
  • Barely any clean-up because most blenders also do that themselves
  • Gazpacho in vertical mason jarsCheap because you won’t get conned into eating out for lunch; and if you’re in college, you can get a lot of these ingredients frozen or canned and it’ll still be delicious
  • Easy to grab-and-go and it stores efficiently in the fridge all week; I keep it in these long narrow mason jars because they use a lot of the vertical space of a fridge that other tupperware won’t maximize

Having a Vitamix probably helps a lot with getting that speedy chop going plus easy clean up — you can just run it with water on high for a few mins and it’s clean.

For the record, I don’t usually post recipes on this blog but my wife said she wouldn’t buy ingredients for my recipes unless they’re on Pinterest. I think this will allow it to be “pinned” although I don’t know how Pinterest works.

INGREDIENTS

The ingredients are ALL optional. Do what tastes good.

Take a quick browse and you’ll notice this thing is healthy as all hell. Protein, veggies and fiber all in one delicious package. 

I’ve listed the ingredients in order of unusualness in order to catch the attention of people who are quickly browsing:

  • 3-4 hard boiled eggs — source of protein and gives the soup a creamier, thicker consistency
  • 1/2 cup shelled edamame — more protein; I usually get this frozen and pre-shelled from Trader Joe’s
  • 3-5 vine-ripened tomatoes (about 1 lb) — it’s OK to use canned, in fact, in some climates/seasons, those will be better
  • 1/2 a can of V8 or 4-6 ounces of tomato/vegetable juice
  • 3-4 TBSP of ground flax seed — you can hide a ton in there, thickens the soup and gets you some healthy fiber and fatty acids
  • 3-4 TBSP of red wine vinegar
  • 3-4 TBSP of EVOO (together, these are like a salad dressing)
  • 1-2 green or red bell peppers — you can also get away with these frozen in a pinch
  • 1/2-3/4 of a hothouse cucumber — no need to peel
  • 2-3 cloves of garlic
  • 1/2 a red onion
  • Dash of hot sauce
  • Ground pepper like a madman
  • 1-2 TBSP of salt

That’ll make about a Vitamix-worth of gazpacho which translates to about 3 tall mason jars of the stuff (18 ounces each). I find that half a mason jar is a normal lunch amount for me but sometimes I have a whole jar if I’m hungry.

PREPARATION

  1. Start hard boiling your eggs using your preferred method — I use this really easy Dash Rapid device. This takes the longest so do this first and they’ll be ready when you’re done.
  2. Second, I grind up the flax seed in the Vitamix because it won’t get shredded up enough if you dump it in with everything else. When you pour it in, it won’t reach the blender teeth but when you run it on high, the breeze will suck it in and grind it to bits. Side note: If you grind up flax seed on a weekly basis, this is a good time to do it… dump the excess into a container for the fridge and leave enough in there for your gazpacho.
  3. Next, cut up all the produce. Here’s the cool part: you BARELY need to cut this stuff up. Rinse it all off and you can just cut it into big 1-2 inch square chunks. The bell pepper will need some seeding, the onion/garlic some peeling and I like to cut the top off the tomatoes, but otherwise, it can all go right into the blender with a rough chop.
  4. As you chop things up, you can toss it right into the blender to minimize clean-up. Try to get the liquid into the blender first, then the tomatoes and cucumber, then the rest… for an optimal blend.
  5. Run the blender on LOW for about 15-20 seconds. Then, taste it, make any additions (usually salt and pepper) and run again for about 15 seconds. It will taste about 3x better once cold. If you’re using a Vitamix, flip it on at 1, turn it up to 2 and let it hang there… the veggies will gradually get sucked down into the blades.
  6. Pour into individual mason jars or one big pitcher and refrigerate! You can serve it immediately if some of the ingredients were frozen because that stuff will cool down your room-temp items.

This is seriously one of the most pro moves ever. To hell with all those people who think this is just drinking salsa. It’s an unmatchable fast, easy and cheap meal with incredible nutrition… it’s the Complete-Meal-In-A-Cup Gazpacho.

Gazpacho in vertical mason jars