Beef Tips

Category: Management Minute

July 2022 Management Minute

Justin Waggoner, Ph.D., Beef Systems Specialist

“Just the Good Stuff”

I recently came across an interesting statistic attributed to the Gallup organization that suggests that 75% of us are at some level of disengagement with life. That essentially means that 25% of those surveyed were satisfied (happy) with where they were at in life.

Does this carry over into the workplace? Absolutely.

Clint Swindall of Verbalocity Inc., a personal development company, breaks it down a bit further. “There are three types of people in an organization: 32 percent who are engaged, 50 percent who are disengaged, and 18 percent who are actively disengaged. The actively disengaged people are called the “Oh No’s” because they dread being asked to work. The engaged people are called the “Oh Yes’s” because they will do whatever is asked of them with enthusiasm no matter what the task is.”

As humans it is really easy for us to get caught up in the negativity around us. Let’s face it…it is really difficult for most of us (75%) to see the opportunity in each situation whether it is in our professional or personal life. What do you discuss at work or at home at the dinner table? The good stuff that happens during your day or the things that could have been better.

So, the bigger question is “What do we do about it?” Clint Swindall suggests that we replace the traditional greeting of “How are you?” with “Tell me something good.” I can assure you that you will receive some really odd looks the first time you try it. However, some people will be more than willing to share something good about what is going on at work or at home. It will take some time, but maybe some of those “Oh No’s” will become “Oh Yes’s” in the workplace.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

The Current Labor Crisis

Justin Waggoner, Ph.D., Beef Systems Specialist, Garden City

“Good help is hard to find” and that old saying is truer today than it may have ever been. All industries, including agriculture, experience challenges in filling available positions on occasion. However, many seasoned managers indicate that they are struggling to even get applicants for positions. So, what are some of the reasons behind what is being referred to as the “labor crisis?” Continue reading “The Current Labor Crisis”

May 2022 Management Minute

Justin Waggone, Ph.D., Beef Systems Specialist

“Agriculture and OSHA”

Agriculture is a high-risk industry, where “near misses,” accidents, and even fatalities unfortunately occur. I recently hosted and participated in a 30-hour Occupation Safety and Health Administration (OSHA) general industry course. One of the major takeaways I gained from this course was that agriculture is not exempt from OSHA regulations. Many agriculture employers (both large and small) erroneously believe they are exempt from OSHA regulations and standards. However, agriculture does fall within the scope of OSHA per the “General Duty Clause” (Section 5.a.1., OSHA 1910) which states that “Each employer shall furnish to each of his employees employment and a place of employment which are free from recognized hazards that are causing or are likely to cause death or serious physical harm to his employees.” I would highly encourage anyone who is not familiar with OSHA and your role and responsibilities as an employer or supervisor to take an OSHA course. There is a wealth of information and resources available online at https://www.osha.gov/.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

April 2022 Management Minute

Justin Waggoner, Ph.D., Beef Systems Specialist

“How Do You Evaluate New Technology?”

Technology is everywhere, even in agriculture.

I am continually surprised by the number of operations that don’t use established technologies with well‐ documented, positive economic returns. These are successful operations, and thus I often leave the conversation thinking, “This is a good operation, how good could they be if?” On the other end of the spectrum are operations that have implemented multiple new technologies. Some technologies resulted in positive managerial and economic outcomes, and some did not.

As a manager, what is your attitude toward technology? Do you critically evaluate new technology or do you dismiss new technologies with excuses like “that’s probably too expensive” or “that won’t work here” without any further evaluation?

Evaluating new technology is difficult, but technology isn’t going away. Thus, the ability to critically evaluate, implement and assess new technologies will become an increasingly important skill of a successful manager.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

March 2022 Management Minute

Justin Waggoner, Ph.D., Beef Systems Specialist

“Continuing Education”

As a manager or small business owner, “What’s your policy on continuing education for your employees…Do you have one?” If an employee comes to you and asks for time away from the operation or business to attend a three‐hour seminar on a topic that is directly relevant to what he or she does, would you support it? Would you pay for the seminar? Would you compensate the employee for the time away from the job? If you do not have an existing policy on continuing education, it may be something to consider. Now that millennials make up the workforce, the data clearly indicates that it is going to take more than just a steady paycheck or salary to keep them engaged. Allowing employees to attend seminars and expand their knowledge often benefits the organization. Individuals who have the opportunity for professional development reportedly experience greater job satisfaction, and are more engaged and committed to the business than those who do not. Additionally, allowing your people to pursue continuing education opportunities demonstrates that the business is willing to invest in its people. If you don’t have a policy in place, give it some thought.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

February 2022 Management Minute

Justin Waggoner, Ph.D., Beef Systems Specialist

“What’s the Culture of Your Organization? Is it Always Safety First?”

The data tells us that agriculture is a high‐risk industry, where “near misses,” accidents, and even fatalities unfortunately occur. What is the culture of your organization or business? Is employee safety at the forefront? I certainly hope so. However, if it is not, how do we change that and create a culture of safety? Some say that the safety culture within an organization starts with the organization’s leaders and trickles down. Other sources indicate that training has to be a continual and ongoing process to create an organizational culture of safety. These are both correct.

However, with safety, it is very easy to find examples of “here is how we do it when the boss isn’t looking” and examples of great people who had the proper training and still made a bad decision. In both of these situations, the formal leaders of the organization were engaged in the process and the employees had the proper training. So how can we make progress? Leadership is an essential component of creating a safety culture, but the formal leaders within the organization are not the leaders who are likely the greatest influencers. Safety is an everyday, in‐the‐minute issue on most operations. Thus, the informal leaders within the organization or business are those who can have the greatest impact in creating a culture of safety. Leading by example, in those “in the heat of the moment” situations is critical. Who are the informal leaders in your organization? Do they exemplify the core values of your safety culture? Identifying and engaging informal leaders is an essential and powerful component of initiating any change within an organization.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

January 2022 Management Minute

Justin Waggoner, Ph.D., Beef Systems Specialist

“Winter Safety”

January and February are some of the coldest months of the year and often bring extreme weather conditions that can be challenging for agricultural workers that work in the elements. Falls, slips, and trips continue to be one of the leading causes of workplace injuries (U.S. Bureau of Labor Statistics, 2019) and although falls and slips can occur anytime, extra precautions are required during the winter months. Hypothermia is real, especially for those that work outside for extended periods. Safety experts suggest that clothing be worn in layers to retain body heat. However, how and what type of layers those clothes are made of is important. At least three layers is recommended, cotton or other breathable synthetic fiber should be the first or base layer. Wool or down is suggested for the middle layer, and the third or outer layer should be composed of material that will block the wind, such as the nylon outer shell found on many ski-jackets.

Portable heaters are often used as heat sources in many shops and barns. Portable heaters are one of the most common causes of carbon monoxide poisoning and structural fires. If heaters are used in confined spaces, always remember that ventilation is required to avoid carbon monoxide poisoning. Additionally, the areas where heaters are used should be checked for combustible materials and heaters should never be left unattended.

The U. S. Department of Labor, OSHA website offers other tips and resources for working outside in the winter and may be accessed at https://www.osha.gov/winter-weather/preparedness.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

Why Do You Do What You Do?

By: Justin Waggoner, Ph.D., Beef Systems Specialist, Garden City

Have you ever given any thought to what your organization, farm, feedlot or operation is really about? Do you have a mission statement, a set of core values that you believe your organization or operation embodies? Previously, I used to think that mission statements and core value statements were idealistic and a waste of thought. However, my attitude has changed. These statements provide the organization with a foundation, a clear objective that serves to guide the organization as it makes decisions that hopefully move the organization forward into the future. Regardless of the size of the enterprise, putting some thought into what an organization or business is really about has value. These statements do not have to be long or dramatic. I recently visited a family livestock operation in which the sign on the front lawn (along a major highway) simply said “Our Family Feeding Yours”. This simple statement tells everyone that drives by that this is a family operation that is foremost engaged in the process of sustaining not only themselves but other people. So, challenge yourself a bit and ask yourself “Why do you (or your business) do what you do?”

For more information, contact Justin Waggoner at jwaggon@ksu.edu.

November 2021 Management Minute

By: Justin Waggoner, Ph.D., Beef Systems Specialist

“Traits of Successful Teams in the Workplace”

Most of us have had some experience with being part of a team or different groups of individuals. Some teams of individuals are highly successful, and some are not. What makes some teams more successful than others? The tech giant “Google” has invested a great deal of time and resources into studying teams and reported (http://www.businessinsider.com/google‐explains‐top‐traits‐of‐its‐best‐teams‐2015‐11) that their most successful teams have the following traits.

Successful teams

  • Establish psychological safety within the team. The team creates an environment where all members of the team feel free to bring new ideas forward to the group.
  • Are dependable. The team holds its members accountable, getting things done on time and up to the standards of the group.
  • Have structure and clarity. The members of the team know their role in the team and have a clear vision of the team’s structure and the expectations associated with their role on the team.
  • Have a purpose. The team members believe that what they are doing matters.

A wealth of information on building teams and characteristics can be found with a simple internet search. For more information, contact Justin Waggoner at jwaggon@ksu.edu.

October 2021 Management Minute

By: Justin Waggoner, Ph.D., Beef Systems Specialist

“Be a Better Coach in the Workplace”

Being a manager and managing people isn’t easy, especially when an employee or group of employee’s performance needs improvement. The goal of coaching is to improve the quality of the work of the employee or group and is not necessarily part of a disciplinary action (although it is often associated with it). Coaching in the workplace can be an effective way to address issues that limit performance. Below are a few tips from www.thebalancecareers.com on coaching in the workplace.

  • State the issue or the problem directly. Keep the focus on the issue or problem and not the person.
  • Involve the employee in the process. Asking the employee or group for help in creating a solution is a great way to show you have confidence in them.
  • Identify what issues or roadblocks exist that limit the employee or group’s performance. The most common issues are time, additional training, or resources.
  • Come up with plan that identifies specific actions that need to be done to address the issue by everyone involved (including the manager).
  • Schedule time for a follow‐up conversation. Feedback is essential but should be positive.

For more information, contact Justin Waggoner at jwaggon@ksu.edu.