#50: Strategies for thriving in uncertainty with Vaughn Tan
Feb 9, 2024
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Consultant, author, and professor Vaughn Tan discusses strategies for thriving in uncertainty. Topics include the uncertainty mindset, innovation in R&D teams, productive discomfort, managing certainty and embracing uncertainty in organizations, and memorable meals at an evolutionary restaurant.
Embracing uncertainty and acknowledging lack of knowledge drives innovation.
Rapid prototyping and feedback accelerate dish development and foster a culture of learning.
Recognizing and managing the tension between certainty work and uncertainty work is crucial for organizational success.
Deep dives
Embracing Uncertainty: The Key to Innovation
In this podcast episode, Vaughn Tan explores the concept of embracing uncertainty as a crucial factor in driving innovation. Through his research on culinary R&D teams, Tan discovered that these teams openly acknowledged their lack of knowledge and were comfortable with not knowing the outcome. He also found that discomfort can be productive when it comes to pushing beyond one's comfort zone and fostering growth. Tan discusses the importance of distinguishing between uncertainty work and certainty work within organizations and highlights the need for both approaches depending on the nature of the work being done. He emphasizes the significance of understanding when uncertainty management techniques are appropriate and when a more conventional approach is needed.
The Power of Rapid Prototyping and Feedback
One of the key findings from Tan's research on culinary R&D teams is the effectiveness of rapid prototyping and feedback. These teams would create components or dishes and gather feedback to improve and iterate upon their creations. This process not only accelerated dish development, but also created a culture of learning and improvement within the team. Tan explains that the feedback process provided valuable information about the team's progress, individual capabilities, and the alignment of their work with the overall goals of the team. He also highlights the importance of providing concrete exemplars rather than explicit instructions when giving feedback, as this helps transmit tacit knowledge in a more effective way.
Navigating the Tension between Certainty and Uncertainty in Organizations
Tan discusses the challenge faced by organizations in managing the tension between certainty work and uncertainty work. While certain tasks require a focus on routine, execution, and optimization, other tasks, such as innovation, thrive in an environment of uncertainty. Tan emphasizes the importance of recognizing these distinct types of work and the need for different management techniques for each. He encourages organizations to understand when uncertainty work is necessary and to create an organizational culture that allows for discomfort and growth in uncertain situations. Tan also highlights the significance of distinguishing between risk and uncertainty, and the need for organizations to embrace uncertainty as a driver of innovation.
The Role of Discomfort in Productivity and Growth
Drawing from his research on culinary R&D teams, Tan explores the concept of productive discomfort. He found that individuals who push themselves beyond their comfort zones and willingly embrace discomfort often experience personal and professional growth. Tan explains that the capacity for discomfort and the willingness to engage in tasks slightly beyond one's abilities can lead to innovation and learning. He introduces the idea of progressive, sequential, and habitual discomfort, highlighting the importance of gradually building capacity to handle uncomfortable situations. Through his methodology and card deck, Tan provides a tool for individuals and organizations to intentionally cultivate productive discomfort.
The Evolutionary Menu: A Recipe for Success
Tan shares his experience of dining at a small wine bar-style restaurant that offers an evolutionary menu. Unlike revolutionary menus that change dramatically, this restaurant's menu remains relatively consistent over time, with slight adjustments and variations. The success of the restaurant lies in its ability to deliver consistently high-quality food that attracts a dedicated group of regular customers. Tan praises the restaurant's ability to balance familiarity and innovation, as well as its focus on creating an intimate atmosphere where the entire team knows and engages with the customers. This restaurant exemplifies the value of evolutionary approaches in both menu design and customer experience.
Vaughn TAN is a consultant, author, toolmaker, and professor of strategy at University College London. For over a decade, Vaughn has helped businesses, not-for-profits, and government agencies — like the Singapore Government, Wellcome, and Carlyle Group — design themselves to flourish in uncertainty.
Vaughn has a PhD in Organizational Behavior and Sociology from Harvard University and Harvard Business School. He previously worked at Google in California on special projects (including spaceflight and big structured data) and consumer products (including Earth, Maps, and Streetview).
