Mogic considers

Really, it's just a mentality.

We are doing contract development or consulting, but we would like to launch our own service.

This topic is often debated here and there now and then, often heated with a variety of views.

So, first I had to carefully unpack the background and ask, "Why do you want to start up?" I asked.

"Relying on a few companies for large projects is too risky."
We want to be free to do things under our own brand name.
"We want to make use of the know-how we have accumulated through past development projects.
We want to be able to scale and increase profits without depending on the number of employees.
We want our employees to be active.
I want to stabilize cash flow.

The reasons for this are surprisingly varied.

If so, "What do you think is missing from the launch of your own service?" and continue.

"We don't have anyone who can grasp the service."
We have engineers, but no designers.
I have an idea, but I'm not sure I have the resources to implement it.
I don't have the know-how for web advertising and marketing.
I'm not sure how much money and time it will take.
I don't have a dedicated sales person.

If the issue of "What is your personal opinion?

We are all about timing and service, and I think that's what we're all about.

Oh, really?" I would say, "Well, it seems like I can make up the money, skills, and resources, but once I miss the right time to enter the market, I can't get it back, and the spirit of service, in other words, the desire to please others and deliver more than what they expect, is fundamentally irreplaceable, If the service does not directly interact with the customer, the organization itself must have a culture of service, or it will not be able to convey the goodness of the service, and people who only care about their own cost-effectiveness will not be able to continue creating the service.

Even so, it is not good to be too cautious and wait too long, and it is not right to be too service-oriented and exhausting, so it is important to find a balance.

And 15 whole years later, this time Korean food

Exactly 15 years ago today, I founded my company.

At first it was a one-person company, and I remember my family celebrating at an Italian restaurant.

And for the 15th year, we had a Korean kitchen car come this time.

Bulgogi rice bowl, beef rib bibimbap, mentaiko mentaiko bibimbap, tteokbokki, croffle, hutteok, tapioca milk tea, and more.

Everyone seems to look forward to coming to work, and that's the best part.

Looking back, it was 10 years ago that I moved into my current office.

Only 3F and 4F were rented and soon after 1F and 2F were opened for renovation.

In a fit of energy, we had a big party on the rooftop in early summer with croquettes and beer with the local community.

Many things have happened over the years, but to sum it up simply, I am glad to have created this company.

Internal regulations are worth the investment.

Every four months or so, we review the company's internal regulations with an outside expert.

This is about the right amount of time to update information on caregiving and childcare, rewrite ambiguous parts of previous clauses, and reflect feedback received from everyone.

There are nearly 20 in total, but the main work rules have gone through revision after revision until we have reached Article 95.

Even if no one is able to see through all of them, the continuous writing will serve as a dictionary for the managers of each department to make decisions.

As a result, the consultation does not come to the representative.

Yeah, it's a good thing.

In that respect, it is also worth the investment to review it with the executive officer every four months.

Incidentally, the Ministry of Health, Labor and Welfare has a website called "Model Employment Regulations," which is instructive, saying, "Ah, there is that perspective, too.

https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/koyou_roudou/roudoukijun/zigyonushi/model/index.html

Isn't that how it's supposed to be?

As strange as it may seem, Mogic has no company presentation materials.

Let's do it this way! That's the goal! There is no such thing as a roadmap.

People often say to me, "How can you organize an organization like that?

I replied, "We've been doing this for 15 years now, that's as good as it gets, it's fine."

I thought it was kind of uncommon for a company to do this, but it seems that there are methods closer to the design and architecture field, so I pulled it up.

Woooooooooooooooooooooooooooooooooooooooooooo!
Smart Cities, Mushrooms and Buddha.
How to Think about Human-Centered "Not" Design
Yasuto Nakanishi (Author), Masashige Motoe (Author), Hajime Ishikawa (Author)
h ttps:// bnn.co.jp/products/9784802513081

Shall we make something out of what we have?"

Have you ever gone home hungry and had your mother call out to you like that?

The things that your mother made with these words were probably "aria-ase" dishes made with what was in the refrigerator.

It is something that has the usual flavor and relief, but not something that has a definite name.

It is a creative dish that considers the ingredients and their uses, which may sometimes be a riddle.

The process of cooking is like looking at other ingredients and thinking, "What can I do with this? and looking at other ingredients, thinking of new combinations to bring out the potential of the ingredients.

abbreviation

It is similar to the "seed-oriented" design process, which is a "bottom-up" search for applications for new technologies and materials.

In contrast is the process that fathers who cook only on weekends tend to follow, where they start by going to the supermarket to buy ingredients according to the recipe as a "blueprint" for the dish in the book to be realized.

Aiming for a delicious dish that someone has already designed, we prepare the ingredients exactly and follow the instructions.

It is similar to a "top-down" or "needs-oriented" design process, where the goal is determined first and then the means to realize it are considered.

A ready-made dish improvised from ingredients on hand, like a mother's cooking, may surprise you with its taste and texture, or on the other hand, it may be a menu that is indescribable.

This process of creating something new by collecting what is at hand and experimenting with how to make it is also known as bricolage (dexterity work).

abbreviation

Words such as "wit" and "wit" and "wit" and "esprit" have close meanings for such ingenuity.

These words indicate something intelligent with a touch of improvised humor, or a spur-of-the-moment decision to somehow get out of the moment, for example.

The word bricolage comes from the French word "bricoler" meaning "to mend" or "to cheat," and it is said to include the atmosphere of somehow getting out of a situation by telling a little lie.
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Nice, a company that makes things with what is available and what is not.

No, not no, but rather a company that mends with what is around it.

And above all, people who don't lie when they are in trouble, but cheat and smile in order to get out of it.

I thought it was nothing like that, and today I am cleaning up from this morning.