Reflective Practice Assessment

 

This reflection is very interesting for me .This is something that Grant Ellmers was almost about to speak on with tacit and explicit knowledge and how it is communicated. One of my research papers is on this topic (I am a knowledge enthusiast).

Most of my background is in project management and using the lessons learned in a manner to work with the next to create better/smarter/efficient) projects.   At this time I am studying a knowledge model, which correlates to understanding-responding and acting on this communication strategy for the project. It is a knowledge model in which called the SECI knowledge model which is called “The Spiral.” This model focuses on knowledge as it flows in a repeated circular motion between individuals. The knowledge is collected concurrently while flowing back and forth between its two forms known as tacit and explicit (Hoe, 2006). Tactical knowledge is internal or personal based knowledge through experiences while explicit knowledge is collected knowledge that is the transmitted by language structured into ideas, thoughts and experiences. “The spiral emerges when the interaction between tact and explicit knowledge is pushed up from lower ontological levels to higher ones” (Meng, 2003). Tactical knowledge is the information gained from the person’s experience and is difficult to explain since it involves business culture.

Explicit knowledge is information regarding the aspects of the business that easily documented and communicated between people. Nonaka (2009) explained the SECI model through these four processes embedded within the tact and explicit knowledge which define knowledge base: socialization; externalisation; combination; and internalisation.

There is a shared knowledge space seen in each process, this can be thought of as a shared space for emerging relationships once it is realized and communicated physical, virtual, mental or any combination of them. The knowledge space provides a platform- in this case a social platform for advancing individual and/or collective knowledge. My knowledge changed as I went through the following Critical Impacts.

Critical Impact- Stage #1

My first critical impact moment was during a twitter chat with classmates. We had developed a discussion on how to build call outs and seeding material for our projects. This became a great way to communicate helpful information to grow our knowledge on what a callout is and then using it within our own projects. We went through each of our projects and gave examples of what we thought were callouts/seeding material.

In this manner, we were able to give each other new perspectives and build our ideas while collaborating on new elements. This twitter conversation created an impact since helped me understand the elements I was missing. Although I was creating a call out to customers, it wasn’t in a way that customers were able to provide seeding back. In essence, my idea was not fully thought out and this twitter conversation allowed me to follow through on my thoughts and pull out more information and detail. 

Critical Impact #2

During a Hangout, (Google) session with Jonathon and the class at 2pm, Week 9 I was listening to what questions other students had on this project. It was interested to see the similarities and differences between the students. This became a critical impact for me since I think that I realized the amount of work which I had completed as well as the how much work I still had left. It took some time to understand where I was headed with this project and how I was going to produce the work, communication strategy and social platforms online.

Critical Impact #3

Through speaking with Helen Cheung and Peian Wong on hangout chats to discuss our projects, we would go through ideas on how to elaborate our communication strategies. During one of our sessions, Peian mentioned the idea of how the strategy will change through different portions of the project. The communication strategy needs to grow and mature through the beginning (planning stage) into progression or opening of the store (implementation stage) then mature (delivery stage). Each of these signal a stage of growth, and as such the communication has to build a new way to engage the audience, customers and entice new participants. 

My thought process began to mold on my communication strategy on how to keep the audience involved.

How do you keep the users active, interested and wanting to co-create with your business?

Evaluation

After reflecting on this experience, I think that it is vital to understand how the communication strategy has to change as the business progresses in different stages. Although it is good to develop initial ideas and call outs, as times goes on your connection to the audience has to build.

These moments are a part of my knowledge framework relates and how I have taken in the information to change and mold the communication strategy.  These moments were the turning points of my project, seen as times that I realized how I would create and build this scenario into something unique. If I were to use this information in on another project, I think looking at the competition is very important but should not be viewed as the way to produce your own projects communication strategy. As an outsider, looking at the competition take the knowledge and understanding of how to build another project and make it even better. The good parts (accentuate and build) while changing the platforms if some of theirs don’t seem to work properly. Even though the competition may have multiple platforms, they might not need to be used in your business vision. It is important to understand and find out the types of messages your project will send across and the best platforms that will match the need for the message to capture the audience’s attention.  

Bibliography

Hoe, S. 2006 ‘Tacit Knowledge, Nonaka and Takeuchi Seci Model and Informal Knowledge Process’ International Journal of Organization Theory and Behaviour, Vol 9, No 4, pp. 490-502.

Meng, L. 2003 ‘Why Nonaka highlights tacit knowledge: a Critical Review’ Journal of Knowledge Management, Vol 7 Iss 4, pp. 6-14.

Nonaka I. & Takeuchi H. 1995, ‘The Knowledge- Creating Company: How Japanese Companies Create the Dynamics of Innovation’, 4th edn Oxford University Press, Melbourne

 

Timeline of Social Media and Events at Bread & Butter

The communication strategy will change as the retail company moves into different stages of business and the audience grows. the strategy will change through different portions of the project. The communication strategy needs to grow and mature through the beginning (planning stage) into progression or opening of the store (implementation stage) then mature (delivery stage). Each of these signal a stage of growth, and as such the communication has to build a new way to engage the audience, customers and entice new participants. 

Prior to Opening Day (Planning Stage):

  • Building social media platforms, blog, website,
  • Creating a base of networks,
  • Getting the word out on the upcoming bakery opening,
  • Begin working with the community,
  • Become involved in volunteering to find out the needs of the community and values,
  • Speak with the locals,
  • Post signs on the doors of the bakery as a “Hello” from the store with information on the website, blog and platforms so potential customers can look for information,

Opening Night into first month (Implementation Stage):

  • Promote through the Call Out (Opening Night seen below),
  • Build seeding material to get the new customers involved and build communication,
  • Have events coming up, with information on all social platforms,
    • Links on blog and website to the bands that will play,
    • Recipes on the website,
    • Pictures of customers on flikr,
    • Promote an event for icing cupcakes with the kids,
    • A presentation of the process behind cooking in a wood fired oven,
    • Come try the food, stay for the company
    • Promote free bread by adding us on Twitter, liking our facebook page or volunteering at an upcoming event.

Within the first month (Delivery Stage):

Tasting days

  • Today is another fantastic day! It’s tasting day, come try our new breads and tell us what you think. We have a variety of freshly baked bread with locally made olive oil and paired with a glass of wine. Come discover the history behind each of these stories and the flavours that are created.

Asking followers on FB and Twitter on mornings

  • “What breads and foods have you been craving lately?”
  • “For this spring morning we have made a light fruit and nut bread and fresh yogurt with berries. Come in and have a try”
  • “What is your favourite bread?”
  • “What are your favourite foods” (then follow up with cooking classes around them, to interact and connect with responsiveness)

 

At night time:

“Have you ever had a warm slice of sough dough bread, fresh melted butter and a glass of whiskey?”  Come join us for local music, a warm piece and a nice glass to set the mood. 

Creative Commons and the affect on social platforms

Information online and through social platforms allows all content to be seen as trade-able or reusable commodity. It is interesting to see how there are laws on the reuse of  “Creative Commons” CC to credit the owners to show ownership.

Within my project and platforms I have needed to review all pictures prior to use to ensure that there isn’t a copyright on them. This means that I am allowed to reuse the owners work on my school project. It has been an interesting concept to understand when, how and why a person would reuse someone’s work as their own. I think it is important to keep in mind that just like written work, viral information/data/photography can be copyrighted material.

 

Help on using flikr:

One such example is ImageCodr, which generates the attribution information for CC-licensed images on Flickr, based on the information provided on the relevant Flickr page. All that is needed is to copy the URL of the Flickr image, paste it into ImageCodr and  click “submit query”. 

 

http://creativecommons.org.au/weblog/entry/3766 

 

Bread & Butter want to ask… (Call out)

Hello everyone!

We are looking forward to opening day, and wanted to share some of our favorite bread, treats, and plates. Everything we bake and cook comes with a story of how this recipe was created. Most of us have spent time with our families in the kitchen and a few of our chefs have traveled overseas and found these recipes through traveling around the world while other recipes were created with loved ones in the kitchen. No matter your story, its close to your heart. Please share your favorite story of cooking with us? We’d love to hear from you, in return the most original story will receive a complimentary feast of bread, cheese and wine tasting.

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Link

Online/Offline Promotion and Communication for a Bakery

While working on this project, I have needed to start from ground zero and build myself up. Although I am well on my way to a full communication strategy for Bread & Butter. I have also been doing research from other websites to understand additional ways to communicate, promote and get the attention of local customers. 

 

This is a simple but great article on using mixed methods of online and offline communication. 

A few of my favorites are:

Facebook page. I think a facebook page is a great way to continuously get information out to friends/customers and potential customers. I am building my page using co-creation. 

  • Hosting small parties: Musical events at night
  • Run promos
  • Take pictures with people (customers) great way to meet people and have the customers get involved
  • Create events/promos for young moms with kids*

Welcome to Opening Day/Night at Bread & Butter

Progressing Proposal

It’s hard to believe that in three weeks I will be done with this class. I honestly feel that I am just getting a handle on this project at this time. I have been trying to find new communication tools for the bakery retail industry but sadly I am still not fully finding innovative ways of speaking to my customers and clientele.

In which: maybe this is one of my AHA! moments. The client basis can contact me through the website, facebook, twitter, food truck link, flickr but these are really the only platforms being used at this time.

I am still working on how to correctly communicate with the audience in an effective manner and a way to promote the bakery.

Proposal for opening night:  Website, Blog, Community Newspaper, Around town, Melbourne Time Out Magazine

__________________________________________________________________________________________________________________________________________

Opening Night at Bread & Butter 

On October 10th, Bread & Butter will officially be opening the doors to the bakery. We are looking forward to sharing our love of food, bread and atmosphere with Melbourne.

10am to 1pm we will have icing cupcake classes for children.

1pm to  4pm  presentation of the process behind cooking in a wood fired oven.

5pm to 8pm Music and opening of the bar. Nothing beats good music*, fresh warm bread and a glass of whiskey.

* Fantastic band Band of Mooses will be playing

We hope you will join us in this special event for us to get to meet you and be entertained by us.

Bread & Butter *A bakery by day and bar by night.

http://rachelmotto.wix.com/breadnbutter

Competition within Melbourne Bakeries

Top Bakeries in Melbourne (heavy competition)

MoVida Bakery

undefinedSouth Yarra

If you know MoVida – Frank Comorra’s empire that encompasses a number of fine Spanish tapas bars, books and an airport interest – you won’t be surprised that every thing at their bakery branch is the business. Go the salted caramel doughnuts – fluffy, sugar dusted balls with just enough of a liquid centre to ruin your shirt – or get a poached salmon sandwich and a few lamb pies to go.

Baker D Chirico


St Kikda

Seeing what the Baker D crew can do with butter, flour and sugar is like watching Macgyver go to town with the contents of a stationary cabinet. The heaving display of croissants, pies, meringues and loaves is as daunting as it is impressive, but this St Kilda bakery (which also has a slick branch in Carlton) is best known for three things: the fermented whole-wheat bread; Easter fruit buns; and the servers’ snazzy pinnies. Go for a custard-filled donut, head to Albert Park then go for an atoning run.

Aviv Bakery

Elsternwick

Elsternwick’s favourite Eastern European bakery likes to kick it old school, deftly sidestepping the trend for fluorescent macarons and forging onwards with strudels, weighty boiled bagels, and unappetisingly-named-yet delicious kugelhophs. There are a few tables dotted about if you want to bunker down but most customers admit to stocking up on Danish pastries and breads and trying to pass the justrustic enough baked goods off as their own.

Fatto a Mano

Fitzroy

You had better be a fan of competitive queuing if you want a piece of what this dough palace has cookin’. Don’t be deceived by the nondescript doorway, unceremoniously covered by a plastic fly guard. Show up past midday, and you can count yourself lucky if there’s a single vegetable pastie, brie-laden seeded baguette or vegan cookie left to be had. It’s an organic bakery, so every loaf is free from commercial yeast. It’s $4 lunch, sorted.

Loafer Bread

Fitzroy North

We like eating carbs and feeling righteous – hence our love for Loafer Bread. They exclusively use local, organic and biodynamic ingredients – from the Gippsland beef that fi lls the pies to the certified organic stone-milled flours, raisins and grains in every last loaf and cookie. We’re all about getting a mixed box of their buttery shortbread biscuits, or snaffling a flaky croissant. Pastries are hot property; so don’t dilly-dally getting there.

 

 

*Information taken from http://www.au.timeout.com/melbourne/restaurants/features/1158/top-5-bakeries#picture0

 

Although looking at this competitive selection, they are branched out into different niches. Which strengthens my objectives, thoughts and goals for Bread & Butter Bakery within Melbourne. They are working on targeting different audiences with their company, and this is great news! Not only does this mean that there is untapped potential but the bakery will be able to expand larger than what was originally thought. Especially through the food trucks, community minded volunteering, giving back and food classes. 

Link

Lessons Learned from Bakery: What NOT to do on Social Media

As I have been researching social media for opening a bakery and using platforms to interact with consumers. I found this great article on a Bakery in Arizona, USA.

 

1. Don’t reply to everyone

2. Don’t reply to trolls

3. Don’t react right away

4. Reddit is not for the weak (why?): If your brand is under scrutiny and you try to defend it, people may gang up on you which could escalate the situation

5. Learn to walk away.

 

Very interesting since usually most information online on how to use multiple social media but this is a turn on when to stay away or walk away from the situation. Sometimes you won’t be able to win the little battles, as long as you know your company/ brand has good intentions and can learn/grow from these experiences.