Imagine that you run a restaurant.  

Out in the dining room it’s nothing but surprises: you open each day with no idea how many people are going to come through the doors, what they are going to order, whether you have too much or too little staff or food on hand, etc. etc. etc.  Anything goes, and that’s what makes it fun.

But back in the kitchen there must be order and process: if the kitchen is not systematically organized and operated the dishes will not make…

It’s odd how, in the fortnight that passes between these lite essays, the theme for the next one always appears out of recent dealer visits.  For example, if I write about lead response times it’s because, unexplainably, LRT became an issue multiple times in my visits during the two weeks prior. 

The issue that revealed itself this time is Over-Thinking The Lead.  I had some poor mystery shops, and from stores that should know better and do better.  When we looked for a…