All Around the World; IBD Teams In-Country

Written by:  Danner Doud-Martin, Assistant Director, Operations for the IBD Program

When I introduced myself to the Full-Time MBAs on their first day of class for the Spring IBD program, I told them I wanted to either be the sixth member of their team or be stowed in their suitcases.  There wasn’t a team I didn’t want to join as all 16 were going to work with great clients, on impactful projects, and in amazing destinations.  Now that our IBD students are scattered all over the world and sending photos and updates from their first weeks in-country, I am of course envious, but also proud to be a part of a program like IBD.  I am living vicariously through our Haas students as they have experiences that perhaps will change their lives, or at least make these next three weeks incredibly exciting.   

Team YGA having breakfast on Bosphorus river

Team YGA having breakfast on Bosphorus river

Teams tell us that they have been welcomed by their clients and the other members of the organizations with warmth, appreciation, and support.  They have enjoyed delicious local cuisine, been invited to people’s homes and seen the local sites.  They have toured crane factories, hospitals, warehouses, and flower markets.  Teams have scrubbed up and witnessed eye surgeries in Peru, been included in their client’s internal pitch meetings in Shanghai, and invited to lunch by the Prime Minister of Uganda.  They have been featured on local Turkish television and have conducted 3-hour design workshops for university students in Uganda.   

Team Seva before going into to witness a surgery in Peru

Team Seva before going into to witness a surgery in Peru

Importantly, they have learned more about their client’s needs: “One interesting thing that we have realised in our first 2 days is how much more we know of the business and the internal politics behind our client by just being here; which is something not very clear when you are sitting that far away,” shared one Team Lead.  There is an opportunity now to “fill in our gaps in knowledge through the interviews, market visits, and retail store visits we have scheduled over the next several weeks. We look forward to the rest of the trip!” shared the Agripacific Team.  IBD Teams also feel more connection to the client’s objective and how important the project outcome is to their client.   “It is most exciting to be on the ground here and feel the immensity and importance of the work that our client does,”  shared Blakey Larson, IBD Team Lead for Civil Right Defenders.  IBD teams also see where and how they can add value.  Team Lead, Harsh Thusu said of his project, “we are most excited about helping the accelerator in this interesting journey as they are at a crucial stage of their operations and our recommendations could bring great value to them to tap into the US market with a sustainable business model.”

Team ElectroMech Team ElectroMech with crane

Team ElectroMech

On their first day in-country, IBD Teams gave a day-of-arrival presentation, updating their clients on their findings to date and outlining their 3-week work plan leading up to their final presentations.  Teams felt good about their presentations and expressed how “engaged their clients were.”  They appreciated the collaboration, feedback, and lively discussions.  Carolyn Chuong, Team Lead for Team Makerere said that their clients were “very enthusiastic and also helped us refine our Theory of Change for the Center and think through private sector needs.”

Client’s have already shared accolades about their Haas IBD team members.  Khamisi Masanje, from Makerere University, said:

“This team is exceptional. They are very innovative, articulate, friendly and professional. The team has the right blend of skills because everyone is so good at what he or she does while at the same time, everyone is working as a team. The testimony from our Makerere students, who attended today’s design workshop led by the IBD Team, were so amusing.  I like the natural blend they are having with our students, staff and the general population of Makerere.  We shall surely miss our Haas students when they leave”.

YGA’s Sezin AYDIN said of Team Lead Chelsea Harris’s performance at their press conference, “Chelsea has done a great job, you

Team Ananda

can see how clearly she conveyed her messages, in a calm yet positively energizing way.  We are very happy that we had a chance to offer this kind of experience to our team and very glad that we represented YGA & Berkeley and the mission we serve together in science center project the most beautiful way possible”.

My favorite compliment was from Makerere’s Charles Baguma who said, “I think we got a high-flying team from Berkeley”.  In my opinion, Mr. Baguma’s comment resonates with me because Team Makerere and all of the other 15 Full-Time IBD teams are exceptional.  Based on their photos and comments, all the teams feel they are flying high right now.  Is it because of the incredible opportunity to work internationally on a consulting project? Is it because of the impact that our students are making on the company and the region or the bonds that are being formed between team members as they share this incredible journey? Is it the beautiful places they are visiting and the culture that they are experiencing? It is all of the above and more!  

You can enjoy their adventures by friending us on Facebook at bit.ly/facebookibd.  Each week we will post a blog written by each IBD team highlighting their experiences, and our first one written by Team Makerere can be found here.   You can also subscribe to our blog by going to bit.ly/ibdblog.

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Evening Weekend IBD Program Kicks Off

EWMBA IBD Students

While the Full-Time MBA (FTMBA) program is at the end of their engagement with IBD, 18 Evening and Weekend MBA (EWMBA) students kicked off their IBD experience on May 14th.  This is the 6th year that the course has been offered to EWMBA students and although the program is very similar to the FTMBA course, there is one significant difference: time.  The summer program has much less of it overall, as students only have seven weeks of instruction and two weeks in-country working with clients.  EWMBA Teams are also made up of 4-5 students and led by a Team Lead, who is a classmate but unlike the FTMBA Program, the EWMBA Team Leads don’t have the additional weeks to work with their client to build rapport and gather intel on their project before their Team Members join the project.  Instead, they have to jump right into the process and establish themselves as a lead of their project to their client and teammates.  When asked about his strategy for being a Team Lead at this point in the process, the Samai Distillery Team Lead, Sushant Barave said:

Team Aramis

“Although we are at a very early stage, I am realizing how amazingly competent our team is. In a way, this makes my job as a team lead quite easy! I hate to call it a ‘strategy’ because it really boils down to keeping things really simple at this stage – having open communication, a structured approach to understand and address client’s needs, and making sure that all of us are having fun in the process!”

This is a sentiment we hear often from Team Leads in both the FTMBA and EWMBA programs.  The Aramis Menswear Team Lead, Kalyan Pentapalli shared, “I have a very experienced team and sometimes it feels intimidating leading three third year students, but they have been gracious enough to let me set an example and lead.”

Lead, motivate, organize, delegate, and manage work streams is what our EWMBA Team Leads will do as they prepare to go in-country on July 1st.  It’s a quick turn-around and with full-time jobs and other obligations, it is a lot to manage.   “It has already been great working with the team, and we are getting familiar with each other’s working styles. Given our crazy schedules collectively as a group, we have also been open to calls ranging from 7 am to 11 pm – this goes to show the flexibility and commitment from the team members”, shares Barun Mazumdar, a member of the Aramis Team.

Many students come to Haas because of the opportunity IBD gives them.  The Team Lead for ACT,  Praveen Settipalli, was determined to take IBD before he graduated despite having a new baby and starting work at a startup.  He heard first-hand experiences about IBD from his classmates and he, like so many others, felt he could benefit from the opportunity to work on an international consulting project.  “As a product manager, IBD will help me renew my core-consulting skills of framing the problem, lead a diverse team to formulate the strategy and obtain resources for successful execution. Doing this in a different industry/culture with a team of amazing Haas MBAs will also teach me how to lead across diverse environments. Personally, the IBD structure would allow me to embrace uncertainty and openness and immerse myself in a new environment. I also hope to reflect on my current environment and leadership style while at the client location and come back not just with awesome solutions for the client but also unforgettable memories and experiences.”

Team Samai

Frank Schultz, the Instructor and Faculty Mentor for the EWMBA program is confident that his students will be able to balance all of their competing priorities to find personal and professional successes from their IBD experience.   “I have been teaching the EWMBA IBD program since inception and every year I appreciate how much my teams dedicate themselves to their client and projects to provide true ROI – despite their day jobs and their families.  I have no doubt that this year’s students will work very hard and like every year, they will enjoy getting a taste of consulting in a global setting.  They will undoubtedly come back from their two weeks in-country with new perspectives, tools, and confidence to try different approaches.”

Teams will travel all over the world this July.  Praveen’s team will work with a social enterprise that provides entrepreneurship training and mentorship to young Zimbabweans and Sushant is taking his team to Cambodia to work with a rum distillery start-up.  We have one team that will travel to Mexico to work with a consumer and corporate financial services company, and Kalyan’s team will work with a privately held 20-year old menswear retailer in Brazil.  We are confident that these EWMBA students will have unforgettable and invaluable experiences.

Team ACT

Whitney Hischier, Member of the “A Team” IBD Faculty Mentors

Whiney in Busan, Korea

IBD Faculty Mentor Whitney Hischier spent most of her career in change management and system implementation consulting, primarily on international assignments.  She is a Berkeley-Haas MBA alumna, but not an IBD alumna.  While an MBA candidate, Whitney was denied admission into the IBD program while because “she already had too much international experience.”

Thankfully, this rejection early in her career didn’t dissuade Whitney from joining the IBD Team in 2009 as a Faculty Mentor so that she could combine three of her passions:  international work, consulting, and experiential learning.  As an IBD Faculty Mentor, Whitney’s role is to coach student teams throughout the IBD course (she is currently mentoring four IBD teams during the spring 2017 IBD program), but Whitney goes beyond guiding her students to figure out a direct solution to their clients’ business challenges.  

“The IBD experience for students is really powerful”, reports Whitney.  “For some, it creates a lifelong love of

Whitney in Jeddah

international travel and work; for others, they realize it’s the last thing they ever want to do.  Either way, this ‘try before you buy’ experience is fantastic to help our students better determine what they want to do when they graduate.”

Ideally, Whitney wants her students to come back from their IBD projects overseas and say “that changed my life” and “I love international work” — but she would settle for good client management and awareness of the wider world.  “Given the current nationalistic political climate in the US and creeping xenophobia, I think IBD is more important than ever to encourage our students to be global citizens”, says Whitney.

As for teaching students to learn or hone their consulting skills, Whitney believes that the role of IBD student consultants is to help their clients gather and structure information to make better management decisions.  Whitney emphasizes that consulting is about the ability to build relationships by listening, asking good questions, and establishing trust.  It goes beyond the skill of researching online.  “Our projects may have a scope around strategy or technology but bottom line, this is all about relationships and people.”  

Whitney and American Univ. Mongolia

Whitney practices what she preaches and her student Team Leads can’t say enough good things about her.  “Whitney is so cool, and so real.  She is unpretentious, approachable and yet gets right down to business to accomplish what is needed”, said Nikkei’s Team Lead, Kasey Koopmans.  “In one particular high stressful moment, Whitney defused our nerves and brought everyone back to earth so we could feel good about our part in the situation.”

For Whitney being a good Faculty Mentor is leveraging her networks “to help students connect with experts and customers who can help with their research.”  Whitney’s network is far and wide, said the Nikkei Team Lead. “Whitney was able to set up many expert interviews for our project. She also offered to connect me with contacts she might have that would help me in my internship hunt.”

Even with this kind of support, Whitney doesn’t micromanage her teams but encourages “students to take risks and learn enough about a subject to be dangerous.”  Her students agree that she does an excellent job of walking the fine line of being there to help when she is needed and remaining hands off.   “She allows us to be creative and to manage the relationship with the client”, according to one of her students. “ I have been able to be the lead on the project and actually do the real-world consulting work.”

Above all, Whitney is fun, says Team Lead Elspeth Ong.  She invited all of her IBD Teams to come over to her house for a team bonding event where they jumped on her trampoline, rode a zipline, and climbed up into a tree house.  As one of our outstanding IBD Faculty Mentors, Whitney Hischier clearly personifies the Berkeley-Haas defining principles of “Confidence Without Attitude” and “Beyond Yourself.”  Thank you, Whitney!

Getting started

To get a sense of the evolution of our project, one could start with the name of our team. Initially, we – Theo, Vaisakh, Josh, Asli, and myself (Cameron) – were assigned to groupelephant.com, a South African for-profit company with a  “three-zone” business model consisting of a for-profit software business as well as non-profit and impact investing activities around wildlife conservation and poverty alleviation. The client was frustrated that all of the good work it had done for conserving elephants and rhinos had gone nearly unmentioned in the press, and hired us to turn that around.

After a semester in Berkeley figuring out how to market this unique business model to a corporate audience in the U.S., we decided to refocus our efforts on just the non-profit entity of groupelephant.com, ERP – short for Elephants, Rhinos, and People. We were fortunate to work with Quintin Smith, a Haas alum himself, who embodied the passion and entrepreneurial spirit we came to recognize in all of ERP and groupelephant.com.

On The road!

The highlight of our three-week trip was without a doubt heading down two days after we arrived to a wildlife reserve in the Eastern Cape. The reserve had recently suffered a tragic rhino poaching, and we were there to discuss steps the reserve could take to protect the rest of its herd. These conversations dovetailed nicely with one of our final deliverables, developing an Indiegogo crowd-funding campaign for a technology-driven rhino security solution.

Every good Indiegogo campaign has a short video to go along with it. So we had to take to the streets – er, the dusty trails – of the reserve to start shooting some film.

To get the best lighting, we woke up at the crack of dawn for some sunrise safaris…

Our director and team lead, Theo, with his cinematographer Rob (of ERP)

Our director and team lead, Theo, with his cinematographer Rob (of ERP)

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…and went back for round two as the sun set:

 

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With this trip, we really took mixing business and pleasure to new heights – we struggled to think of another time when we’d be holding team meetings around a campfire, or conducting research from the back of a safari truck.

Enjoying my fifteen minutes (seconds?) of fame as a stand-in for our interviewees.

Enjoying my fifteen minutes (seconds?) of fame as a stand-in for our interviewees.

Our crew hard at work

Our crew hard at work

As much as we loved our time on the reserve, eventually, we had to pack our bags and say goodbye.

Me, Josh, and Vaisakh on a final ride with our German-Spanish-French tour guide Pablo

Me, Josh, and Vaisakh on a final ride with our German-Spanish-French tour guide Pablo

A weekend retreat

Fortunately for us, the Quintinator was not about to let us go back to Pretoria quite yet. Instead, he and the rest of the crew took us up to Modumela, a ranch several hours north of the city.

After several days of filming and focusing exclusively on our Indiegogo campaign, we needed to step back for a moment to think through our project’s broader objectives.

Hard at work, clearly

Hard at work, clearly

But it was the weekend, and we made sure to relax:

Learning new hobbies

Learning new hobbies

Grilling full chickens!

Grilling full chickens!

Closing down the campfire at 2? 3am?

Closing down the campfire at 2? 3am?

The real work begins

When we got back to Pretoria, we buckled down in the office and got back to work. We had a gargantuan task ahead of us: taking a semester’s worth of research, conversations, and observations and coming up with a succinct yet comprehensive branding for this burgeoning non-profit. Very quickly, we realized that this work was more than just a marketing exercise; it was getting to the heart of ERP’s strategic first, figuring out how to communicate it second.

Like any good first-year Haas students, we got our PFPS on:

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The Windy City

Despite being in crunch time, we managed to find time to get away, just the five of us – the dream team. We spent the weekend in beautiful Cape Town, taking a much needed break from everything branding, marketing, and frameworks.

Asli making some new friends

Asli making some new friends

 

Blown away by Table Mountain!

Blown away by Table Mountain!

Elephants, rhinos…and sea lions?

Elephants, rhinos…and sea lions?

Wrapping up

In the end, we delivered a comprehensive branding and marketing action plan for our client. This final report provided some realistic, actionable recommendations for coordinating ERP’s communication from the inside out.

It wasn’t always the easiest process – we took the liberty of proposing some bold new ideas, and the clients didn’t always pick up what we were putting down, sending us back to the drawing board. This entire experience was undoubtedly a valuable learning process. If anything, we learned that, for all of the immense value of the Haas core curriculum, what works in a business setting isn’t always the most feasible for a young non-profit. We didn’t realize it at the time, but our challenge was adapting what we had learned in Marketing (and in Strategy, Leading People, Leadership Communications…) and adapting it for an untraditional setting. Three weeks and many Post-Its later, we can confidently say that we “cracked the code” on non-profit marketing.

All done!

All done!

As for me, I learned that, when you have the right crew by your side, getting around the South African bush on crutches isn’t so hard. I wasn’t sure what three weeks abroad while unable to walk properly would be like, but with help and support from my awesome team, I’d do it all over again in a heartbeat. It was, as Josh would say, truly something special.

The Big Five

The Big Five

Updates from IBD – Team Singapore

Meet the Team:

-Niki Ariyasinghe an Aussie banker/consultant and bitcoin aficionado

-Moe Poonja a techie and DJ from Chicago

-Diego Vidaurre a Chilean banker and part-time magician

-Gavin Abreu a Mexican central banker and salsa dancer

We were all selected for this project given our prior banking experience.

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The Country

When Singapore achieved its independence, in 1965, the country was battling unemployment and serious social and economic problems.  However openness to foreign investment and promoting the creation of new companies helped the country overcome its economic foes and become one of the world’s largest financial hubs.  The result?  Well today Singapore is the third richest country of the world in per capita terms and the World Bank has ranked them the easiest country of the world to do business.

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The Project

Developing a strategy for a large financial institution in Singapore to better engage clients through digital tools allowing them to improve the customer experience. However the project had a catch to it. Instead of one client, we had two clients with two different perspectives and two distinct needs.

*Details of the client and project cannot be fully disclosed due to a signed NDA

The Process

We first started by reviewing the industry.  What are the industry standards and what are the innovations that are threatening to disrupt the industry?  To do this, we focused on the large financial institutions in North America and Europe and startups in Silicon Valley.  After we grew familiar with the industry, we talked to client-facing employees at financial institutions to gain a better understating of the costumers needs along with fintech companies with their latest disruptive innovations.  Armed with this knowledge we flew to Singapore, well equipped to offer emerging trends within the industry.  Once there, we interviewed numerous employees of the company and identified their pains and areas of opportunity.  We ideated (using post-its, of course), identified commonalities and ultimately looked to find efficiencies or enhance the customer or banker’s experience.

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And came up with a list of recommendations that could help them alleviate their pains and embrace digital tools.

The Final Presentation

We set up a final document with these recommendations and only days before our final presentation we learned that instead of presenting to our sponsor (the Head of Products) we were actually going to present our findings to the CEO of one bank and COO of the other large institution.  We worked diligently to prepare the presentation and tailor it so it is relevant despite having two separate stakeholders with two different recommendations.

We had already taken Cort Worthington’s class so we welcomed the opportunity with confidence and rocked the presentation!

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Updates from IBD China – Team Thermo Fisher

IBD Team Thermo Fisher (Ramya Babu, Lisa Becker, Scott Crider, George James) worked with the China division of Thermo Fisher, an American multinational company, on a growth strategy project for its environment / water analysis segment.

Moving Fast

Shanghai is not what we expected it to be. Even George, who had already lived in this city before was surprised by how modern and western Shanghai has become. We stayed in Pudong, aka “Pu-Jersey”, a 45-minute subway ride from the famous skyline of Shanghai. With nearly 25 million in habitants, Shanghai is currently the largest city by population in the world.

View of the Lujiazui skyline from The Bund, a large, public walkway in Puxi

View of the Lujiazui skyline from The Bund, a large, public walkway in Puxi

The most awe-inspiring thing to behold is the speed at which China is developing. Mega structures that did not exist a few years ago now tower over older buildings. The pace of growth and notion of limitless possibilities in China, and especially in Shanghai, is quite remarkable.

Food to Die For

Upon arrival, we acquainted ourselves with the area around the hotel, home to many expats. The local businesses cater to this population and thus there are many non-Chinese restaurants, with prices not much different from those of the Bay Area.

We sampled many traditional Chinese meals with our Thermo Fisher hosts, including lunches at the company’s business park cafeteria and dinners at Shanghainese restaurants.

The IBD Team with Thermo Fisher. From left to right: Zheng Xin (Thermo Fisher), George James, Ramya Babu, Scott Crider, Lisa Becker and Lily Lei (Thermo Fisher)

The IBD Team with Thermo Fisher. From left to right: Zheng Xin (Thermo Fisher), George James, Ramya Babu, Scott Crider, Lisa Becker and Lily Lei (Thermo Fisher)

One of our favorite meals was la mian, huge bowls of noodle soup for around 12 RMB (or $2 USD). Other favorites included xiao long bao (soup dumplings), Da Dong’s Peking Duck (Beijing’s most famous dish) and, of course, the local pijiu, Tsingtao.

La mian

La mian

Xiao long bao

Xiao long bao

The People

We encountered a variety of people in the new, cosmopolitan city of Shanghai: cab drivers from the provinces, coworkers from Beijing, and foreigners from every corner of the globe. As different as they are, these people all share something in common – the pursuit of opportunity. From the rich to the poor, Shanghai represents the growth of China and the opportunity that a booming economy can create.

The people we met were very open to meeting foreigners, especially those who are interested in Chinese culture. George fit in well with the locals and made friends with the Chinese who appreciated his interest in Chinese language, arts and history.

Taking a quick nap on the subway after a long and jolly conversation: George James (left) and Shangainese local (right)

Taking a quick nap on the subway after a long and jolly conversation: George James (left) and Shangainese local (right)

Culture and Business

Interacting with businesses in China was quite eye opening. There were several conflicting characteristics that we observed. The most prominent are embracing proven ideas, struggling to adopt new ideas, and moving fast. As we spoke with our client and their customers, one idea was repeated throughout: the use of best in class practices combed from all over the world are representative of “Capitalism with Chinese Characteristics”. The sheer thirst for knowledge that has been proven was astounding to observe.

In direct contrast to the assimilation of proven ideas is the struggle to adopt cutting edge ones. We used design-thinking processes that we had previously learned in the Problem Finding, Problem Solving class. Our client struggled to understand the value of diverging from common practices to flush out insights. This was especially interesting given that the client is a large multinational corporation based in the United States.

The IBD Team with Thermo Fisher grouping insights from customer interviews. From left to right: Lisa Becker, Lily Lei (Thermo Fisher), and Ramya Babu

The IBD Team with Thermo Fisher grouping insights from customer interviews. From left to right: Lisa Becker, Lily Lei (Thermo Fisher), and Ramya Babu

We are truly grateful for the hospitality shown by the city of Shanghai, a constantly evolving city that everyone should visit at least once in his or her lifetime.

Updates from IBD Peru and Chile – Team Bocadio Part II

Part II of Spring 2015 IBD Team Bocadio’s adventures working with Bocadio, an innovative, high-quality meal delivery startup in Latin America.

3 – On Getting a Phone

As we settled into our daily routine of data analytics and market sizing, it was clear that communicating with each other, and Diego, would require finding a dataplan. It was through this adventure that Christian and Steven discovered that Inventarte’s complex check-out process was perhaps simply indicative of a cultural difference we had missed: Peruvians enjoy processes. Indeed, as it turns out, securing a phone plan required no less than 12 steps:

The Twelve Labors of Claro

  1. Find the only store in Lima where you can purchase a SIM card for your phone from Claro, one of the major operators in Latin America
  2. Revisit the store a second time, as it is closed on the weekends
  3. Line up for a ticket, and explain purpose of visit in broken Spanish
  4. Realize you need your passport and the little immigration stub to accomplish most things in Peru
  5. Return to hotel to pick up passport
  6. Rush frantically back to the store, as it closes early
  7. Line up for a ticket, realize the person at the desk has changed, and explain again the purpose of visit in broken Spanish
  8. Wait to be called to a customer service counter and get a voucher for a SIM card
  9. Line up at cash register to pay for the SIM card itself
  10. Return to customer service counter to collect SIM card
  11. Line up at automated kiosk to add initial credit to phone
  12. Return to customer service counter, to activate phone
Claro - many phones but only one place to buy a SIM

Claro – many phones but only one place to buy a SIM

In the hotel lobby, Kayo had already secured her own dataplan, and was happily browsing away when Steven and Christian, having triumphed over Claro, returned sweaty and disgusting, but with chests stuck out like proud warriors bringing back in their pockets the spoils of their war. “Actually,” Kayo said, “for me it was very fast. Japanese Guide told me everything I needed to bring.”

On the inside, Christian and Steven wept.

4 – On Our Travels Outside Lima

In Steven and Ben’s absence, Kayo and Christian opted to use their weekend alone to travel outside of the city and see some of the country’s favorite sights. While forewarned by Japanese Guide of the challenges that lay ahead of them, they embarked upon a perilous 8-hour bus and car journey to Nazca, sight of the world-famous Nazca lines. Of course, travelling around the country is much easier today that it would have been in the time of the Nazca people. Thousands of years ago, it would have taken months to get from Nazca to Lima by llama whereas today, thanks to the way people drive, you are lucky to get there at all.

Whatever they may have felt, however, Kayo and Christian had no real choice: humans are hard wired to travel. Indeed, we travel because no matter how content we are at home, we yearn take new tours, buy new souvenirs, introduce ravenous new bacteria to our intestines, learn new words for “explosive diarrhea,” and have all kinds of other unforgettable experiences that make us want to embrace our beds when we finally get home.

Of course, none of this mattered once Christian and Kayo finally found themselves on the tarmac of the Nazca Aerodrome (Motto: “The only way to fly. No really, we mean it, there is nothing for hundreds of miles.”) awaiting their turn in the back of a tiny Cessna, the preferred method of viewing the ancient lines. Thankful that the very hearty breakfast they had enjoyed that morning was helping to keep them warm in the frigid desert, Kayo and Christian listened to the pilot’s instructions as they were strapped into their seats. “Oh and I hope you skipped breakfast this morning,” he concluded, “things can get pretty bumpy.” Christian opened his mouth to make a witty remark, but before he could, the minuscule aircraft shot into the air.

Happiness...

Happiness…

...and a little bit of anxiety -- just a bit

…and a little bit of anxiety — just a bit

Meanwhile in Santiago, Steven and Ben were helping Diego add a real-world lens to his market research. The goal of the visit was to better understand the market conditions and viability for starting a Bocadio branch in Santiago, and begin building relationships with investors and local operators who could one day help grow the business.

Our first day in Santiago, a Haas alumnus, and old friend of Diego, Koichi Arimitsu, had a dinner to welcome Diego, Steven and Ben to Santiago. Koichi shared his experiences as an entrepreneur in Chile, starting one of the first large-scale solar plants in the northern desert. Koichi explained that Santiago’s start-up community is growing quickly, and is heavily supported by a strong government infrastructure. Koichi also complained about the lack of delicious food, despite the wealth of incredible, locally grown ingredients (Chile’s top exports include Wine, Salmon, Avocados, Grapes, Apples, Pears, and Pigs). As Koichi explained, “they’ve got amazing ingredients, but have no idea how to prepare them!” In fact, Chileans avoid “Chilean” cuisine at all costs. What are the two hottest restaurants in town? Peruvian exports: Gaston Acurio’s Le Mar, and Ciro Watanabe’s Osaka.

Diego, Ben, and Steven were excited to hear that the market opportunity in Santiago was prime for a new, high quality, low cost food delivery service – especially one backed Peruvian chefs that could meet the demand of a growing middle-class that lacked in-home help.

Koichi's Texas-sized portion of Pork & Asparagus

Koichi’s Texas-sized portion of Pork & Asparagus

The second day in Santiago, Steven, Ben and Diego had lined up a number of meetings with potential investors, including another solar entrepreneur (Haas ’07), a family office who was responsible for bringing Papa John’s to Chile, and the head of Fundacion Chile (Haas ’06). The first two meetings went incredibly well, each investor indicating that Bocadio would do well in Santiago, and they may be willing to contribute to help fund its expansion.

Diego discussing the Bocadio concept with Haas alum Christian Sjorgen

Diego discussing the Bocadio concept with Haas alum Christian Sjorgen

Steven, Ben and Diego were over the moon with this feedback. Hearing from real investors in the flesh of Bocadio’s market potential helped validate the months of market research they had been conducting on the ground in Berkeley. Further, they began to realize that the idolization of Peruvian cuisine and lack of local flavors was unique to Santiago, and perhaps made it a better market to begin expansion when compared to cities with similar profiles (such as Bogota).

The third day, Diego had arranged a tour of Aramark’s largest food processing facility in Santiago. This plant was responsible for cooking and delivering hundreds of thousands of meals a year to mines scattered across the north and south of Chile. The plant tour would provide Diego a window into a state-of-the-art food production facility, and the techniques required to optimize cooking food & then chilling it for delivery at scale.

Walking through the factory floor, Diego, Ben and Steven got to see first-hand the incredible technology that made this type of food production possible – including a laser-cutting machine that could quickly dice any type of meat into uniform cubes, identical in weight, and a giant skillet that could cook hundreds of pounds of spaghetti with meatballs by simply loading the ingredients. While adding to the future wish-list of equipment, Diego, Ben and Steven were also able to have an insight that could be applied immediately – adopting a bar code scanning system that could trace the origin of each meal, allowing for better insights throughout the supply chain.

Visiting Aramark's Plant

Visiting Aramark’s Plant

Ben and Steven taking advantage of the weekend in Santiago on horseback through the Andes

Ben and Steven taking advantage of the weekend in Santiago on horseback through the Andes

Showing some school spirit

Showing some school spirit

 

Updates from IBD Peru and Chile – Team Bocadio Part I

Berkeley-Haas Full-time MBA students Benjamin Geller, Steven Truong, Christian Kaas and Kayo Inoue worked with Peruvian food delivery startup “Bocadio” to launch the business in Lima, and craft a plan for expansion throughout Latin-America. Bocadio combines technology and gastronomy to provide high-quality meals delivered quickly at a low price-point. Originally our goal was to help Bocadio in its initial month of operation in Lima, while researching opportunities for international expansion. However, upon landing we realized that construction on the kitchen had been delayed. With this impetus, we refocused our project on preparing the Bocadio team for a successful Beta period when the kitchen completed in August, and investigating international expansion in Santiago, with Steven and Ben joining Diego for one week to meet with investors and operators.

1 – On Arriving in Peru

While the team left Berkeley at 4am, it was already night time when we arrived in Lima, excited to begin our IBD adventure with Bocadio, the latest addition to the city’s thriving food scene and the local analog to the Bay Area’s successful Munchery concept.

Making our way through the airport towards baggage collection, Steven saw an excellent opportunity for us to get started on one of the most important parts of our project. “Guys, we need to take a picture for our blog!” If I had even been irritated by tourists’ propensity to photograph themselves in the inane and inconvenient of settings, I can now sympathize that they must simply be collecting material for their IBD deliverable. This picture of us happily holding up foot traffic in-front of the Jorge Chavez International Airport international arrivals’ women’s lavatory can attest to this.

Arrival in Lima

Arrival in Lima

Exhausted by our trip, we were happy to have arrived a day early and to have Sunday off to discover Lima. Our first challenge was an important one, particularly given our project context: where do we eat? TripAdvisor raved about a local joint Haiti Haiti Café that was, rather interestingly, neither Haitian nor really a café. Proud of our first foray into the local culinary scene, we would later tell our client team about Haiti Haiti and how happy we were with our discovery. “This is not a good place to eat,” the team grimaced. Surprisingly, it turns out that hotdoggurl_345 from Skokie, Illinois is a poor assessor of Peruvian cuisine. Who knew?

First lunch in Peru - they love their potatoes

First lunch in Peru – they love their potatoes

Another wonderful meal - we were making a habit of this

Another wonderful meal – we were making a habit of this

While Steven and Christian put their extensive experience with the Spanish language and mime to communicate important things like “beer” or “fork,” Kayo seemed to be faring altogether better with her guidebook, sadly impenetrable for mere mortals, which we came to know affectionately as Japanese Guide.

Japanese Guide, or why Kayo always knew more than we did

Japanese Guide, or why Kayo always knew more than we did

2 – On Meeting Diego

Monday morning was our first meeting with Diego, who came to meet us at our hotel. Diego’s little yellow car shot through Lima traffic like a pinball, with team Bocadio in tow. “Don’t be afraid if I’m driving a little bit crazy, eh,” said Diego, elbowing his way across three lanes of traffic to catch a late turnoff, “it’s just the way you need to do things around here.” Some pink returned to our knuckles as we partly unclenched our grip our Diego’s car seats. Diego’s car would later feature in one of my dreams, with a rocket attached to the back, like a bright yellow Batmobile.

In record time, therefore, we found ourselves at Bocadio’s new office, nested above a little café in the upscale residential neighborhood of San Isidro. We enjoyed meeting so many of the people who – up to now – had only been names on an e-mail chain: Mauricio, Alex, Willy and Laura. Also present on our first day was Coque Ossio, one of Diego’s principal backers and owner of, we have come to suspect, pretty much every restaurant in Peru. Upon finding us setting up shop in a bakery near our hotel, Diego remarked “how do you like the Bonbonnière, it belongs to Coque, you know.” The restaurants at Lima airport? Coque. This celebrity connection greatly entertained us, of course, and Steven enjoyed introducing us everywhere we went as friends of Coque. Often, people would nod enthusiastically, either recognizing the name of one of the country’s great chefs, or thinking Steven was crazy. My money is on the latter.

Diego's yellow car

Diego’s yellow car

We then had the opportunity to sit down with Bocadio’s head chef at Coque’s restaurant across the street, and perform the arduous task of taste-testing potential items for the menu. We were struck by the vibrancy of flavors, and the different uses of potatoes in the dishes – who knew that Peru had over 3,000 varietals! We knew at this point that Bocadio had a dynamite product, which was great to experience first-hand.

Bocadio team member Mauricio helping serve up our first tasting

Bocadio team member Mauricio helping serve up our first tasting

 

Alex Riccio, one of Bocadio's main chefs, and a Munchery alum

Alex Riccio, one of Bocadio’s main chefs, and a Munchery alum

The team working hard

The team working hard

Happy campers pose with Chef Alex

Happy campers pose with Chef Alex

 

But back to Bocadio. One of our first tasks was to accompany Diego to meet Inventarte, his website production team, to review their progress and offer some suggestions for user-centric design based on our extensive experience of the one class Ben took on the subject. One of the main observations we made that day was that the check-out process for new users seemed overly complex, to the point of being potentially off-putting for new customers. In a similar vein, much of this first meeting focused on reducing the complexity of the Bocadio sales funnel, to make the ordering process as pleasant an experience as possible.

Reviewing the progress on the website

Reviewing the progress on the website

At the end of our first day, Diego dropped us off at one of Lima’s best-known Cevicherias, renowned for their modern interpretation of Peru’s ceviche, raw fish seized with lime juice. “The restaurant is great, but not in the best part of town,” Diego said. “Don’t leave this street.” Ben turned around to ask if he would like to join us “Dieg…”

But he was gone.

Like Batman.

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“I’m Batman.”

Stay tuned for part 2 of Team Bocadio’s adventures…

Updates from IBD Brazil – Team Geave

“Stunning” Brazil: Update from Team Geave in São Paulo

Alexis Kastrenakes, Jake Qian, Marisa Johnson, and Seungjun Lee

 

Brazil: the land of samba, churrascarias, and as this Haas IBD team was about to become intimately aware of…the booming aquaculture industry. Despite the country’s expansive coastline and river system, Brazil’s aquaculture sector is still relatively nascent, but growth is expected to exceed the global average for the next five years. Much of the country’s production is tilapia and we were about to get front row seats to see how the sausage (tilapia, that is) gets made.

This is winter?

This is winter?

Our client, Geave, is a São Paulo-based manufacturer of technology equipment solutions for the meat processing industry, and Geave’s leading solution is an electronic stunner for poultry processing. (Don’t worry: their equipment doesn’t actually kill the animal. It actually promotes humane practices as it renders the animal unconscious before the moment of slaughter.) Geave identified a unique opportunity to leverage their food processing technology into the fast-growing aquaculture industry in an effort to diversify their product and customer portfolio. Our project centered on helping the management team understand the aquaculture industry in other markets (Chile, Costa Rica, Norway, and USA), conducting customer, competitor, and partner interviews, and ultimately using these insights to form a recommendation for how Geave should enter the aquaculture market in Brazil. The entire time, and particularly once we conducted customer visits, a huge question loomed in the back of our minds: is the electronic fish stunner, the original focus of our project, really the right solution?

The team traversed Sao Paulo State visiting partners and potential customers

The team traversed Sao Paulo State visiting partners and potential customers

A lighter moment as Team Geave prepares to enter our first fish slaughterhouse

A lighter moment as Team Geave prepares to enter our first first slaughterhouse

We’ve spent the majority of our time working with Geave’s three partners: Luiz “The Comedian”, Giancarlo “The Mad Scientist”, and Jimmy “The Gangster.” They don’t necessarily identify with these characters we’ve bestowed on them, but they are truly, wholly, 100% accurate. Luiz is the quintessential salesperson of the group and leads Geave’s client management initiatives. Giancarlo is the innovator and inventor who has a penchant for engineering and vintage calculators – he even owns a functioning computer from 1968. Jimmy joined the team earlier in 2015 with an engineering background and experience working for SABESP, the water and sewage provider, for nearly two decades. (Check out the picture below and you’ll understand his moniker.) We worked closely with the management team to understand Geave’s strengths, legacy, and vision for future growth.

Jimmy "The Gangster" stops the van so he can test out his new knife on some unsuspecting sugar cane

Jimmy “The Gangster” stops the van so he can test out his new knife on some unsuspecting sugar cane

Our Geave clients: Jimmy, Luiz, and Giancarlo. We found a California taqueria!

Our Geave clients: Jimmy, Luiz, and Giancarlo. We found a California taqueria!

Week 1:

After a nine hour overnight bus (which was surprisingly quite pleasant), we found ourselves in Santa Fé do Sol, the heart of Brazil’s burgeoning tilapia industry at the westernmost point of São Paulo State. We visited fish farms, fish genetics establishments, feed plants, and facilities that processed over 15 tons of live tilapia per day. During our three-day visit, we had the opportunity to gather vast data about customer pain points, farming and slaughter processes, and vendor relationships. We also went on a lot of boat rides around the fish cages, observing feeding, vaccination, grading, and harvesting processes. Some of us were disappointed that there were no anaconda sightings. Others were okay with it.

Alexis observes fish eggs hatching in a genetics nursery

Alexis observes fish eggs hatching in a genetics nursery

The team visits a fish farm in Santa Fe do Sul

The team visits a fish farm in Santa Fe do Sul

Collecting juvenile fish to put in the river cages is a time-intensive process

Collecting juvenile fish to put in the river cages is a time-intensive process

Bringing a new meaning to "farm to table": we observed the fish from hatchey to slaughterhouse at Zippy Alimentos, then ate them in fried form later  that evening

Bringing a new meaning to “farm to table”: we observed the fish from hatchery to slaughterhouse at Zippy Alimentos, then ate them in fried form later that evening

Week 2:

After documenting, discussing, and analyzing some of our Week 1 observations, we spent two days in Pirassununga and Franca, where we visited a larger aquaculture company and met with one of Geave’s software partners. During the partner meeting, we conducted a design thinking session to brainstorm the types of hardware/software products to bring to market. Should they target the handful of larger players that are vertically integrated to cover the entire value chain, or focus on the more numerous but lower-budget small-to-medium players?  Should they create technology solutions for fish processing, or design for the fragmented and less sophisticated fish farming industry? What customer pain points should the hardware/software solution address? What would customers be willing or able to pay? Our half-day session generated insights that allowed us to draft a target product portfolio addressing the burgeoning fish farming industry.

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Conducting a design thinking session with Geave’s software partner

 

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Celebratory photo op with our clients and their partners

Celebratory photo op with our clients and their partners

Another day, another fish farm. The view ain't bad...

Another day, another fish farm. The view ain’t bad…

Week 3:

In our last week, we synthesized all of the data points we had gathered and worked to build a business plan for Geave. We brought together all of our stateside background research, customer interviews and observations, and output from our design thinking sessions. Using our toolkit of strategy frameworks, we developed a concrete recommendation on who (small to medium fish farmers), what (solutions to reduce Feed costs and automate the Feeding process — leaving the stunner for later) and where (start with the Santa Fé do Sul area) Geave should focus their market entry. After a successful presentation to our client, Luiz even countered with a response presentation, animating how we destroyed his dreams of producing fish stunning equipment in the short-term, but that our recommendations would allow Geave to pursue an alternative, more strategic direction.

Wrap-Up

Our trip wasn’t all fried fish skins, rubber boots, and long hours at the office. We managed to sneak away to Rio de Janeiro for a weekend with Team Sony to get a taste of the Brazilian beach lifestyle. We ate feijoada, visited Christ the Redeemer, pretended to be locals on Ipanema Beach, and sampled all of the caipirinhas and blended juice.

Teams Geave and Sony enjoy the sunset at Ipanema Beach

Teams Geave and Sony enjoy the sunset at Ipanema Beach

After three weeks in Brazil, we feel we have seen a side of this country we would have never imagined if we simply visited as tourists. Geave and the people of Brazil made us feel so welcome and we feel so lucky to have had this experience. Thankfully our Brazilian visas are valid for the next ten years, so we will definitely be back. Rio Olympics 2016?

Praying for a swift return to Brazil

Praying for a swift return to Brazil

Updates from IBD Tanzania – Team PSI

FTMBA students Mohsin Alvi, Dhiren Belur, Susan Lee, and Rachel Park are completing their Spring 2015 IBD project with Population Services International in Dar Es Salaam, Tanzania.

Team PSI with our clients Edwin and Madeleine after our final presentation

Team PSI with our clients Edwin and Madeleine after our final presentation

May 28, 2015: A day in the life of Team PSI

Interview with Precision Air: The day started in Dar Es Salaam’s city center, with an interview with two employees of Precision Air, Tanzania’s largest airline.  Our project was about exploring new revenue opportunities for PSI clinics through corporate contracts, so part of our learning was gathering information about employer health plans from local corporations. In our interviews, we learned that Precision Air employees had very robust health coverage with private insurance, and thus was likely not the target market for PSI clinics.  This was invaluable information for us, however, as we were able to quickly shift gears and secure interviews with lower-income employers for the following week.

PK Dispensary: Our next stop of the day was PK Dispensary, a PSI clinic just outside Dar.  In addition to gathering information about employers, we were also interviewing various PSI clinics in tandem to understand their services and relationship with employers in their area.  PK Dispensary was quite sophisticated relative to other PSI clinics, with a pharmacy, laboratory, and a much higher patient load. We learned from the manager, James, that PK Dispensary already had a few active contracts with local employers, and he provided valuable information on how those contracts benefit the clinic and the employees, as well as how those contracts were structured.  James also got us in touch with one of the employers that PK Dispensary contracts with, so during the value prop testing phase of our project, we were able to test out our ideas with them.

James giving us a tour of PK Dispensary

James giving us a tour of PK Dispensary

Drive to Morogoro: After a long day of interviews, we hopped back into the van and headed out for Morogoro, a small city in a rural area of Tanzania where several other PSI clinics operate. We had an interview with one of these clinics scheduled the following morning, so we could get a more rural perspective on the needs and challenges of PSI clinics in addition to the clinics we had visited in Dar.

The drive to Morogoro from Dar was not for the faint of heart.  It took about 5 hours, many of which were on the bumpiest dirt roads we’d ever felt.  Here in Tanzania they call it an “African massage.” I’d say it’s more like being tossed in a washing machine. Luckily, Morogoro is absolutely beautiful, with lush, green mountains filling the skyline. We were lucky enough to catch a double rainbow and a sunset on the drive there.

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Morogoro at sunset

 

Roadside snacks: Off the side of the road, we saw a guy selling huge stalks of sugarcane and we immediately pulled over.  We watched in amazement as he hacked into the sugarcane with a machete; it was the first time Rachel and I had ever had sugarcane straight from the stalk before. The texture was like celery, and it tasted much milder than I was expecting—delicious and not overly sweet.  A hefty bag of sugarcane kept us going for the rest of the bumpy ride.

Sugarcane vendor hacking away at our roadside snack

Sugarcane vendor hacking away at our roadside snack

*Crunch. Crunch. Crunch.*

*Crunch. Crunch. Crunch.*

After a long but rewarding day, we settled in for a good night’s rest.  In one day we experienced the bustle of the Tanzanian capital and the otherworldly scenery of Morogoro. It was one of those days that makes you feel lucky to be here–and ready for the next day’s adventure.