February, 2021 – Guy Thorpe – (3 min read)
PMOs could take a leaf from the restaurant industry.
I recently had a rare opportunity (pre-lockdown) to eat out at a new local restaurant that had been getting solid reviews about their outstanding service & quality of food.
Keen to know their secret sauce I kept my eyes open for clues to their success. On arrival, the Maître D was welcoming and instantly made us feel at ease. But it was the menu that really got me thinking. It was the classic single page of carefully selected dishes on a crisp thick sheet of paper with a beautifully embossed print that instantly screamed;
🍽 We know what we are good at
🍽 We aim for quality not quantity of choice
🍽 We deliver every time.
Contrast that to the all too familiar dining experience of a sticky clear page folder with pages & pages of menu items that veer across multiple culinary styles & countries of origin. Which simply says we don’t really specialise in anything, so don’t expect your food to be very special either.
So what are the takeaways (no food pun intended) for a new #PMO starting out. Keep your service offering small to begin with, don’t try to be everything to everyone. Focus on nailing those services and products with a clear focus on quality before expanding. Know your lane and be the best in it.