Spark team creativity by embracing uncertainty – Aithan Shapira

Aithan Shapira, Lecturer, MIT Sloan School of Management

From MIT Sloan Management Review

As an artist who also works for a business school, I often talk with managers about how to inspire more creativity from their teams. It’s not that these managers don’t appreciate their left-brained, analytically oriented employees. On the contrary: They value their logic and practicality. Still, they lament, something is missing. Managers today seek inspired ideas, inventive solutions, ingenuity, originality, and new pathways to innovation. But their teams are not delivering.

The problem is not that professionals lack creative impulses but that they are too focused on getting the creative process right. For example, in supporting organizations that are implementing agile methodologies, I work with many teams so consumed by getting their chapters aligned or doing their sprints correctly that they miss the opportunities that spark imagination. They avoid the unknown — the uncertainty that breeds creativity.

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How to succeed without being the smartest person in the room – Jeanne Ross

Jeanne Ross, Director & Principal Research Scientist at the MIT Sloan School’s CISR

From MIT Sloan Management Review

As part of a set of research interviews, my colleague at MIT’s Center for Information Systems Research (CISR), Martin Mocker, and I once asked technology staffers at 40 big companies what impact they thought they were having on their companies. Sadly, many said that they didn’t think they were having any impact. They were doing what they were supposed to do, but they could not see how their companies would apply their efforts to become more successful.

What a waste of resources — and a missed opportunity! I suspect that similar scenarios are playing out in many, many companies. Our research on digital transformations suggests that recruiting, directing, and developing talent is more important than ever but is also more challenging.

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Community policing and the public’s attitudes toward police – David Rand, Kyle Peyton, and Michael Sierra-Arévalo

David Rand, Associate Professor of Management Science and Brain and Cognitive Sciences, MIT Sloan School of Management

From Psychology Today

We are in the midst of a crisis of police legitimacy in America. Each case of police brutality and shooting of an unarmed civilian causes more people to lose trust in the police and to question whether officers are really there to serve and protect. Without public trust, how can the police effectively do their job?

In response to this crisis, some police officials and policymakers have promoted the use community-oriented policing (COP), which emphasizes positive, nonenforcement contact with the public to build trust and police legitimacy. COP dates back to the 1970s, and has involved things like foot patrols, community meetings, neighborhood watches, and door-to-door visits. The idea is simple: If interactions with the police don’t always involve a problem—much less punishment of some kind—then the public may come to trust police and, hopefully, cooperate with them in the future to report and solve crimes.

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What can a restaurant teach us about innovation? – Pilar Opazo

Pilar Opazo, Lecturer, Work and Organization Studies

From Modern Restaurant Management

When Chef Ferran Adrià shuttered his famed elBulli restaurant in 2011, foodie circles were stunned. elBulli was at the peak of its fame: it had three Michelin stars and a waiting list of two million diners. Adrià—widely considered one of the most imaginative culinary minds of the world—operated in an elite class of chefs. He kept his restaurant open just six months a year and served one meal a day, never offering the same dish twice.

Rumors circulated that the closure was due to a family feud or money problems. But the truth was that Adrià was petrified of repeating himself. (“Can you imagine this pressure?” he told The New York Times. “You cannot.”)

In 2014 Adrià reopened elBulli not as a restaurant, but as a foundation dedicated to studying and understanding the nature of creativity. It’s a subject in which Adrià has passionate expertise. When he arrived at elBulli in the early 80s, it was a French restaurant. By the 1990s Adrià was head chef and elBulli was transformed as a test kitchen for gastronomic invention.

But while he became known for dreaming up dishes like Escoffier’s classic peach melba and smoke foam, Adrià was engaged in a far more ambitious project—achieving and sustaining a culture of innovation. He and his team established a set of best practices for organizational creativity and systematic invention. The result: processes and structures that are applicable not just to restaurants but other organizations as well. Here are some elements of elBulli’s, ahem, secret sauce: Read More »

What to do when an employee reports sexual harassment – Daena Giardella

Daena Giardella, MIT Sloan Sr. Lecturer

From Quartz

We know from the 2016 EEOC report on harassment in the workplace and other studies that between 25% and 85% of women, and between 11% and16% of men, say that they have experienced sexual harassment.

That means that, if you’re a manager, it’s very likely that you’ll encounter a sexual harassment situation at some point in your career. You may learn about it anecdotally, or it might arrive at your desk as a formal report or notification from HR or elsewhere.

How you react can determine whether you’re able to build open teams that encourage everyone to have a voice. Here are important steps you should take:

Know the process. It is your responsibility to know your organizational policies, protocols, and investigatory processes as well as what you would need to do. If these procedures are unclear, you should take initiative now to make changes to clarify them. Keep in mind that multiple report pathways and strict protocols are crucial. Read More »