Fit to lead

There can be no doubt the food market, like many others, is getting tougher. Price deflation for consumers has to be desirable. But, it is exacting a destructive measure from manufacturers since we are called upon to somehow absorb the unrelenting increases in gas, electricity, fuel, board, tin and general overhead prices.

The axiom 'survival of the fittest' gives us all a clear direction as to how our businesses should be shaped and run. My question is: "How do we apply the concept of 'fitness' to the business context?".

Keeping body fat down is a component of fitness that translates to the business context. Cost pressures are too demanding to support unnecessary luxuries. Stretching ourselves must mean both limbering up and preparing thoughtfully for challenges, but also stretching ourselves - striving to go that extra mile through pain, to provide something extra special.

I wonder what our diet should be? I suspect that improving efficiencies, better buying and reducing costs carrying no real benefits must be the 'food and drink' of the businessman. Investing in our future performance with training, recruitment, facilities and marketing must be as relevant to winning in business as the coach is to the Wimbledon champion.