The Mixologist
On Sunday afternoon I did a cocktail making class with my accountability group. We are a bunch of accountants who work together to run our businesses more efficiently and learn from each other. We should be competitors, but we are not. We encourage each other, act as cheerleaders when difficult decisions need to be made and have fun at our quarterly catch ups in person which are a mix of business and pleasure.
When I say we are not competitive, that is not entirely true. Each catch up involves a social activity that usually has some sort of competition element to it. We have done axe throwing, gel ball (a toned-down version of paint ball) and go cart racing, and this is where the true competition between us emerges. We now have a little trophy that gets passed from the challenge winners each time.
This week our pursuits were a lot less physical but no less competitive. The quest to make the perfect cocktail as judged by our instructor was fierce and so we all eagerly listened as George gave us a lesson in how to make the perfect Cosmopolitan and Mojito. I didn’t win, not even close, but I did enjoy consuming the results of my efforts.
It was the next morning in our group session that Mark, our facilitator and coach, pointed out some of the lessons learned by observing the way George conducted our class, drawing parallels to running a successful business.
The preparation
Clearly this was not the first time this class had been conducted but when we arrived everything was set up ready to go. The correct number of places have been set up, with the correct equipment for us to use in the class, including our shakers, measures and glasses. The ingredients where there ready, the ice was in the bucket, the tables were positioned so we could stand like a proper cocktail maker would.
When we have clients coming in for a meeting are we prepared? What is the preparation that we need to do? Have we set an agenda, laid out water to drink, reviewed the discussion points, sent a reminder message to the client? What preparation do you need for your business to demonstrate you are ready when your clients arrive? Do you have a system to check that each person in the process has performed their task, and are you making sure the system means that you, as the business owner, do not need to do each task yourself?
The talent
Typically, a business owner has started a business because they have a particular talent or skill that they believe will benefit others. For me, it is my knowledge of the tax system and how to optimise the performance of a business, a skill development through years of study and practice. For George, it is his skill in not just making cocktails but developing the perfect cocktails through practice and knowledge.
When George introduced himself, he clearly articulated that he is a mixologist, not a bar tender. He explained the difference between the two. A bar tender pours drinks and may mix a cocktail based on a formula. A mixologist creates cocktails through understanding how the ingredients work with each other and experimenting with different flavours and ingredients, some of which are created by the mixologist.
George then demonstrated his skills and knowledge. I felt like I was back in my home science class many years ago when Mrs Pritchard didn’t just teach us to cook, she taught us the science behind the ingredients reacting with each other to create our masterpieces. If you have read or watched “Lessons in Chemistry”, you will understand what I am talking about. Cooking is chemistry.
George explained the techniques, the chemical reactions and the balance of ingredients. He explained that you don’t muddle mint as I will go brown, but muddling lime breaks down the acids in the peel which enhances the flavours. George also demonstrated his knowledge of the origins of the cocktails we made, the different flavours and properties of the different spirits you can use to create a cocktail, and the best way to use the tools we were using. George was very impressive.
Thinking about George and thinking about myself as a business owner, do I demonstrate my skills and knowledge without being arrogant (George was not arrogant), or confusing to my clients? Do I take the complex, break it down, make it simple, but also allow my client to see that this takes skill and practice? Do I have the ability to articulate what make me special and therefore worthy to be paid for my time?
The lesson
In the book “The Let Them Theory” by Mel Robbins she mentions that we should not compete against others who are doing better than us, rather observe, learn and then be inspired to take the best parts of these lessons into our own businesses. There will always be someone who is doing better than you or who is more advanced in their journey or career. It can be natural to feel resentment towards those people, but why not remove the resentment and look at this as a learning opportunity.
I am not trying to be a better mixologist than George (of course), but I can learn from the way he does things and apply the things I admire into my own business. My business may not run as successfully as some of my counterparts in the accountability group, but when we learn from each other, we all rise together. Too often we spend too much time and energy being resentful of those more successful, time and energy that would be better spent observing, learning and be inspired to do similar things in your business. In most industries there is room for more than one player.
Who do you admire? Who is doing better than you? What can you learn from them? They may be in your industry, or not, but open your eyes and observe. You may be surprised where the best lessons come from. My latest lesson came with a cocktail!