The Culture of Collaboration

Millennial Malarkey

“The people under 30 get it. It’s second nature to them.”

 “We have a bifurcated workforce.”

 “Let’s just turn the keys over to the Millennials. They get it. We don’t.”

These are some snippets of conversation from well-intentioned change agents who overemphasize generational differences while attempting to transform their organizations into collaborative enterprises. In The Bounty Effect: 7 Steps to The Culture of Collaboration®, I identify this scenario as the Generation Gap Trap. It’s a trap, because overemphasizing generational differences reinforces fear and internal competition which short circuit collaboration.

Undoubtedly, younger team members who are so-called “digital natives” are accustomed to using tools such as texting, instant messaging, and social media. It takes more than using tools, though, to collaborate. In The Culture of Collaboration® book, I define collaboration as working together to create value. And it’s quite possible to text, IM, or use social media without creating any value.

The point is that age is by no means a predictor of collaborative behavior.  Some people right out of college or graduate school internally compete while they use “collaborative” tools and technologies. Meantime, collaboration is baked into the behavior of some team members in their fifties and sixties. Some disciplines like aerospace engineering or animation are inherently collaborative, and therefore experience in these fields is a better predictor of collaborative behavior than age. I have worked with some “boring” industrial companies in which people work together to create value far more easily and often than team members in supposedly collaborative Silicon Valley companies.

After seemingly endless media reports describing how millennials demand a collaborative workplace, a new CEB study indicates that millennnials—those born between 1980 and 2000—are the most competitive generation in today’s workplace. Among CEB’s findings are that millennials are more driven by performance relative to others than by absolute performance and that millennials are less likely to trust peers and their peers’ input. Trust, incidentally, is one of the 10 Cultural Elements of Collaboration that my colleagues and I have identified. Without trust, collaboration is dead on arrival.

In an August 1, 2015 “Schumpeter” column in The Economist, the unidentified columnist explores some of these millennial myths and cites the CEB study. The columnist incorrectly concludes from the research that to motivate young team members, organizations should put less emphasis on collaboration. The real take-away regarding the CEB study is that emphasizing generational differences is folly.

De-emphasizing collaboration because millennials are less motivated by it would pander to a generation without guiding it. Instead, doubling down on adopting collaborative organizational structures and cultures will ultimately motivate team members regardless of generation and create far more value than command-and-control and internal competition.

Collaboration to Change Product Use and Brand Perception

The Apple iPod began as a music player and became a video player in part because consumers discovered a new use for the device. The brand perception then shifted.  Lego Mindstorms began as company-provided software and hardware to create small robots. Then consumers hacked the code, changed the products together and Lego ultimately began providing the source code and collaborating with its customers on new products. In time, consumers began perceiving Mindstorms as a collaborative activity.

As in these cases, sometimes consumers collaborate to alter a product or its use and this ultimately changes the brand perception. In other cases, companies can collaborate with partners to discover new uses for products and change how consumers perceive the brand.

Gin has traditionally involved martinis or gin and tonic—and at least one gin producer is collaborating with partners to change this use and brand perception. When Bombay Sapphire East

The LUCKYRICE festival's "custom tonic bar": bartenders mix flavor extracts with Bombay Sapphire East gin and club soda

emerged in test markets as the first product line extension of Bombay Sapphire gin in 2011, reviews described the gin as spicy. That’s because Bombay Sapphire East adds two new botanicals to Bombay Sapphire: lemongrass and black pepper. This “flavor profile” may seem a bit assertive to accompany typical cocktail fare like cheese and crackers. Therefore, it’s necessary for this brand to gain traction in a different culinary arena, namely Asian food.

This past Friday evening, Bombay Sapphire East sponsored the 6^th Annual LUCKYRICE feast at the Bently Reserve venue in San Francisco’s financial district. As I entered the event, an Asian woman handed me one of many varieties of exotic drinks bartenders were mixing with Bombay Sapphire East. A who’s who roster of upscale Asian restaurants with tables scattered around the event were cranking out specialties to accompany Bombay Sapphire East. The brand was clearly collaborating with chefs to create the perception that the gin goes well with Asian food. This is by no means a stretch.

I sampled a drink called Piman which includes Bombay Sapphire East, yellow pepper puree and Kalamansi (an orange/kumquat hybrid) syrup.  I also checked out the Bombay Sapphire East “custom tonic” bar at which bartenders combined such flavor extracts as bergamot and elderflower with club soda and gin (see above image). These drinks complimented available dishes including Dosa restaurant’s Hyderabad chicken biryani, M.Y. China’s black pepper beef with mushrooms and Brussels sprouts, and Asian Box’s lamb meatballs in coconut curry.

Collaborating with Asian chefs, the people behind Bombay Sapphire East are not only changing consumer perceptions about their gin. They’re also working with Asian restaurants to co-create and sell cocktails using a gin accented with botanicals that compliment Asian food.  This creates value for the restaurants and for Bacardi Limited, which owns Bombay Sapphire East.

Whether the product is booze, blenders, toothpaste or technology, collaborating with partners to change brand use and perception can transform a sleeper product into a sales leader.