Principles

The impetus for “slow management” mirrored learning about the “slow food” movement–a focus on quality ingredients in all aspects of cooking and consuming, to achieve a more sustainable and enjoyable experience

The parallel to modern management is striking. Too often business is about consuming what can be done right now. Over-scheduling, over-stimulation, over-communicating leads to short-cuts in understanding and involvement. Which leads to a poorer experience and product. It’s also not a lot of fun.

I started exploring the idea of working “slower.” Focusing on the tasks and people in front of me while cutting back on the stimulation, the pre-conceived answers, and the easy short-cuts. That led me to a set of principles as a starting point.