Nuances

Salvatore ran a fantastic Italian restaurant, The Olive.

BUT, he had to be there.

As soon as he wasn't in the store, everything got a little bit worse.

The greeting wasn't quite as friendly.

The menu was brought a little later.

The service wasn't quite on point.

We had to wait a bit longer for the bill.

In short, something was lacking at every turn.

What's remarkable about it:

In total, our experience at the Olive, when Salvatore wasn't there, was SIGNIFICANTLY weaker.

All the little things made the difference.

What can we learn from this?

The nuances are important!

What does that mean?

The small, seemingly unimportant things, in total, have a significant value.

Sometimes even a single small thing has a significant value.

The whole thing is paradoxical because these are just little things.

That's the great insight.

It's worth seeing the supposed trivialities as NOT ANYMORE unimportant, but as EXTREMELY IMPORTANT.

How does it help me?

If you and I make this shift in consciousness and start to view the supposed trivialities as not insignificant, then we give ourselves a great advantage.

Why?

BECAUSE the "little things" really do matter and are overlooked by many others.

If you and I don't overlook them anymore, then we position ourselves better compared to all those others.

We become more successful in what we want to achieve.

In other words, it helps us to reach our goal.

Even more...

It's one of THE DECISIVE factors in reaching our goal.

Why?

As long as we do everything exactly the same way as everyone else, we have the same results.

Our offer is interchangeable and therefore not especially valuable in the market.

If we go the extra mile on crucial details, we transform our offer from interchangeable to unique and rare.

And then we create much greater value, have more loyal customers who come more often, and excitedly tell their friends about our offer.

How do I do it?

The first step, as always, is awareness.

We make the shift in consciousness, not to see the small details at a crucial point as unimportant, but as CRUCIAL TO SUCCESS.

In the next step, we identify what the critical points are.

In a restaurant, it's the friendliness, service quality, and above all, the quality of the food.

Once I've identified these areas, I can think about which "little things" will lead to improvement.

Whether it's a particularly friendly greeting or a rule to check on the table at least every 10 minutes to see if everything's okay.

In short, the nuances can be identified and managed once I become aware of them.

In the third step, I gather feedback and further shape my nuances based on that.

I keep my eyes and ears open to what is well-received and what is not.

Then I make sure to do more of the good little things and less of the bad ones.

In total, it's about exceeding expectations.

Interestingly, even a small bit of it, in the right place, can leave a profoundly good impression.

(More on that in a separate article).

The essential message of this article:

If you and I pay attention to the nuances in the right place, we are significantly more successful.

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