Pavel Kireyev
Good salespersonship is a species of street smarts. It’s about quickly sizing up your customers and pitching your wares in terms that reverberate with their unspoken needs and desires. As artificial...
Ian Chipman
Imagine yourself in your local supermarket, doing your usual grocery run. In aisle after aisle, countless brands vie for your dollars and attention. Colgate, Crest, and Aquafresh toothpaste. Smucker’...
Alberto Castiglioni
Ensuring the quality of a car’s performance and design, FARO 3D measurement technology solutions provide simple yet accurate ways of taking contact and noncontact measurements for quality control in...
Scott Cowen
It was a year ago that our country lost one of its most well-known and respected mavericks in recent political history. After John McCain passed away, many felt that his death left a void that would...
Jody Muelaner
How would you like to go hands-free, maintain visual focus, and save time? These are just some of the benefits of using voice command to control machinery. Increasingly sophisticated natural language...
Suman Sarkar
Most people attribute business disruption to technology, thinking of the iPhone, 3D printing, robotics, and artificial intelligence. However, technology alone does not cause disruption. The iPhone...
Matt Minner
Across the United States, small and medium-sized manufacturers are contemplating integrating industrial robots into their facilities. There is a growing awareness that increasingly flexible and...
Jim Benson
I was standing in a back room of the Honolulu Museum of Art that was off limits to the public. In this one room, protected from bugs, humidity, and light, was the world’s largest collection of...
Anthony D. Burns
Not long ago, we had a client inquire about virtual reality (VR) and quality training. VR and its close relative, augmented reality (AR), are hot technologies right now, not just in entertainment,...
Dylan Walsh
In principle, the mountaineer’s work is simple: “To win the game he has first to reach the mountain’s summit,” said George Mallory, who took part in Britain’s first three attempts on Everest during...
The Un-Comfort Zone With Robert Wilson
In a previous column (“Why Innovate? To Make Money, of Course!”), I wrote that in order to make money from innovation, you need to find a good problem to solve. I suggested that a good way to find...
Bill Kraus
Continuous improvement is generally considered to be a journey in pursuit of perfection and is regularly associated with the concept of lean manufacturing. In early 1990, reflecting on the Toyota...
David Mitchell
Using a novel capability to reason about shape, function, and attachment of unrelated parts, researchers have for the first time successfully trained an intelligent agent to create basic tools by...
Phanish Puranam
Flying sharks, waterfalls in the lobby, in-house top chefs, and dogs in the workplace. These are just a few tangible examples of experience design reimagining organizations beyond the traditional...
Paul Foster
When Deloitte wanted to get people excited about employee training, the company decided to adopt a gamification strategy for its online training portal. Using elements like achievement badges,...
Krystle Morrison
From carrying food in from the field, to shipping processed products, to assembling a supermarket display, packaging matters. As a follow-up to our exploration of emerging trends in food packaging,...
Jill Barshay
When Keenan Robinson started college in 2017, he knew the career he wanted. He’d gone to high school in a small town outside Atlanta. His parents had never finished college, and they always...
Zach Winn
Manufacturers are constantly tweaking their processes to get rid of waste and improve productivity. As such, the software they use should be as nimble and responsive as the operations on their...
Natasha Gilbert
Alfalfa, oats, and red clover are soaking up the sunlight in long narrow plots, breaking up the sea of maize and soybeans that dominates this landscape in the heart of the U.S. farm belt. The 18 by...
The Un-Comfort Zone With Robert Wilson
When I was 7 years old, I went into the woods behind my house, built a fire, then fried an egg over it in an old pie tin. When the egg was done, I ate it. I didn’t even like eggs, but because I had...
