
It sounds like it should be the other way round – that complicated things should be harder than simple ones – but that’s not true. Often complicated things are much easier to manage.
Think about this in terms of food.
Go to a supermarket and pick up a pre-prepared meal of almost any kind. What do you find when you look at the ingredients panel?
Probably about 47 different ingredients, most of which you’ve never heard of and, if anything, just make you wish you’d paid more attention in your O Level Chemistry class.
Modified starch? No idea what that is….and modified how, more to the point. Anyway, what’s the problem with using unmodified starch…?
Sodium ascorbate? Dunno. Isn’t sodium something to do with salt? After that, I’m struggling…
Hydrogenated vegetable oil? That sounds like one of those made-up ingredients they talk about in TV commercials for face cream. Why are they putting that in food…I’m going to eat that…!
I could do on, but you get the idea.
Undoubtedly making a supermarket ready meal is complicated, with 47 different ingredients you’ve mostly never heard of to juggle in the right proportions. But – and I can state this with some authority having been a supplier to food manufacturers in a previous role – it’s not really that difficult.
Large scale food manufacturing is done in huge factories, using a lot of automated machinery which has been designed so that people with relatively little training – and ideally who don’t cost too much to employ – can operate them and produce an acceptable result within the tolerances set out by the Quality Control Department.
Your supermarket ready meal is sounding less and less appealing the longer I go on about this, isn’t it…? But let me observe that just having 47 ingredients does not mean a high-quality dinner is being produced here.
Probably the opposite.
(Over)compensating
In case you don’t know, the main reason there are 47 ingredients in your supermarket ready meal is that they are mostly there to make desperately unappetising things vaguely palatable, and to prolong shelf life which helps keep supermarket profits high.
And that’s on top of the usually epic amounts of salt and sugar that get crammed into the typical ready meal.
There aren’t many things human tastebuds respond to more than epic amounts of salt and sugar (especially sugar, in my case). And while there is a biological reason for that, going back to when we lived in caves and hunted woolly mammoths with spears for food, the major food producers, left to their own devices, want to put in enough salt and sugar to keep us hooked on the “high” their products are designed to give us.
Over time, it’s been discovered that many of the ingredients which food producers used in the past to make their food palatable or prolong its shelf life were positively harmful to humans. They were a short-cut which benefited food producers, but at the expense of their customers’ health.
It’s not the only reason there’s an obesity crisis in many Western economies, but food companies using 47 ingredients which are designed to (or have the unfortunate side effect of) making us want to guzzle up more and more of whatever the supermarkets are selling is at least part of the reason.
But that’s a different point, and not one I’m making today, particularly.
However, please note that one of the things all those ingredients do is make something that sounds complicated – making the shelf life of a supermarket ready meal as long as possible – comparatively easy. Just add a few drops of magic ingredient X, and you get another couple of days’ shelf life, no problem at all…!
What real chefs do
Real chefs take an almost diametrically-opposite approach.
Sure, there are some people who use tweezers to pick a single leaf from a special herb kept in climatically-controlled conditions in their basement and pop it on top of a piece of grilled salmon.
But even then, they’re not trying to fool us into thinking that the world’s cheapest piece of chicken is somehow nutritious, like supermarket ready meals try to do. They just believe that the flavour profile of some obscure herb is exactly what that piece of salmon needs to make it perfect. Who knows, they might even be right.
Mostly, though, the chefs other chefs really respect are ones who can make a delicious meal out of just a couple of ingredients.
That takes real skill. Those chefs can’t overcompensate for using poor ingredients or inadequate technique by adding hydrogenated vegetable oils. Their cooking has to stand on its own, the function of ingredients and technique only.
And that’s hard. Much harder than cooking with 47 ingredients. Because there’s nowhere to hide – your ingredients, your technique, your sense of taste has to be absolutely on-point every time.
All the while dealing with the inherent variability of your ingredients – every egg is not exactly the same size as every other egg, for example. For most of us, our level of skill in the kitchen means that will probably be the least of our problems, for a top chef working with just a few ingredients, that can make all the difference.
Take the pasta dish cacio e pepe, for example.
A literal translation (sorry to any Italians reading this) is “cheese and pepper”. Cacio e pepe is a dish from the Lazio region of Italy (although not every Italian sees it quite like that…long story…) and it is literally made from pasta – often spaghetti – cheese, and pepper.
How hard can that be, you might think – there are only three ingredients.
Alternatively, you might be wondering how cheese, pepper, and spaghetti together even produces a creamy sauce and tastes nice. This dish is a million miles away from the tomato-based pasta sauces most people in the UK and further afield would probably think of as “Italian cooking”.
Well, it turns out cacio e pepe is delicious.
But making it well – which I can’t, by the way – is really, really hard because you can’t just lob in another tin of tomatoes if it all goes horribly wrong and still end up with something semi-edible.
What I can tell you, though, is that there are a few key parts of this process:
- First probably a fairly well-known one – al dente pasta. Very few of us can reliably produce that (I manage it about 1 in 10 tries, personally), but getting that right is key.
- Then the pepper isn’t just any old pepper you’ve got in the back of a cupboard – it’s fresh peppercorns, warmed gently in a dry pan, and then crushed with a pestle and mortar until the consistency is just right.
- Next, it’s the cheese. It’s got to be pecorino romano. Got to be. Never use parmesan which, despite being broadly similar in concept, is an entirely different product – using parmesan in cacio e pepe for an Italian seems to be like putting Coca-Cola into 25 year-old malt whiskey is for a Scottish person. So don’t do it unless you’re deliberately trying to cause offence.
But that’s not the hard bit. Although none of this so far is easy.
The really hard bit is ending up with a smooth, creamy sauce which evenly coats the spaghetti instead of a plateful of dry pasta sprinkled with unappetising lumps of dry, un-melted cheese.
Doing that requires an enormous amount of skill on the part of the chef to manage the temperature, make sure the sauce has the right consistency, and the flavours come through as they should.
If you’re not a professional chef, making cacio e pepe is one of the hardest things there is to cook. Yet it only needs three ingredients.
Making a supermarket ready meal, by contrast, is easy. Just load all the ingredients up in a massive hopper and the machinery will take care of it all, relying on the salt, sugar, flavour enhancers, and goodness knows what else to produce something that’s relatively palatable despite being fundamentally beige and unexciting.
KPIs should be like cacio e pepe
Most KPI reports are like a supermarket ready meal’s ingredient panel. Throw enough things in there to make consumers believe they are eating a relatively palatable product and you’re probably OK for another month.
It’s much harder when you’ve only got a handful of KPIs, because there is nowhere to hide.
With 47 different KPIs, you can almost certainly find something that’s going in the right direction to use as a counter when you’re taken to task for something that’s going in the wrong direction.
With just three KPIs, you’re getting the unvarnished truth.
Every time a see a KPI report with 47 different things on it, I know I’m dealing with a business which is at least unfocused, because it’s simultaneously pursuing 47 different things of broadly equal importance. That means each one of them is getting worked on for only about an hour a week – hardly a recipe for significant, and rapid improvement in any metric.
In addition, the organisation is probably, on some level, delusional. Because their organisational culture is almost certainly allowing underperformers on 40 of their metrics to boast about the 7 they’re doing OK on, and for that to be perfectly fine within their management practices.
It’s one reason AI leaves me cold. Sure, it might be very clever, and it might be able to produce 47 different reports in the blink of an eye. But, like the ready meal producer using weird and wonderful ingredients to cover up for the fact that their product is fundamentally of pretty low quality, the real reason people want 47 different reports is to divert attention away from the things that really matter when they go badly wrong.
I’ve got a lot more respect for a business that can be run on just three KPIs than I have for one which has an elaborate KPI reporting system spewing out reams of data nobody will ever read in its entirety every week or every month. (Or even worse, one that builds a real-time data dashboard that nobody ever looks at.)
With cooking, adding another 44 ingredients to cacio e pepe won’t make it better – usually quite the opposite.
So it is with KPI reports. More ingredients usually means what’s inside is much worse than the person doing the reporting would like you to think it is.
It’s a smokescreen. Those extra ingredients are probably about as bad for your business health as the extra ingredients in your ready meal are for your physical health.
You don’t need more KPIs. You need the equivalent of a skilled chef to make your business run with just three ingredients, cacio e pepe style.
Don’t mistake “more” for “better”. It rarely is.








