If/Then is a new podcast from the Stanford Graduate School of Business that we think will be of great interest to Grit & Growth listeners. This episode features Stanford GSB Professor Jonathan Levav analyzing the premise, “If we want to generate better ideas, then we need to get people back to the office.”To Zoom or not to Zoom? That is the question on many leaders’ minds, nearly four years after the COVID-19 pandemic emptied offices around the world. While remote work has become the new normal, Jonathan Levav, Professor of Marketing at Stanford GSB, believes video conferencing is no substitute for face-to-face communication — especially where creativity is concerned. When it comes to the spontaneous and collaborative nature of coming up with new ideas, Levav says, “Screens are just too constraining.”Levav’s insights come from a research study where pairs were asked to devise alternative uses for everyday items. “Pairs that worked face-to-face generated 15 to 20 percent more ideas than pairs that worked on Zoom,” he notes. What’s more, in-person brainstorming helped people consider a wider and more diverse range of possibilities. “Working on Zoom was a double penalty,” Levav says. “Fewer ideas — and a narrower set of ideas.”Hear about Levav’s insights and research on remote work and how to keep your creative edge in our post-pandemic world.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Gaurav Khemani, CEO of Prestige Ice Creams based in Kolkata. Faced with COVID-19 shutdowns, a cyclone, supply chain pains, and more, Khemani believes personal and professional discipline will help make his entrepreneurial dreams come true. Hear about his  journey from a career at big retail companies to leading a small business that he hopes will soon become a billion-dollar company. Gaurav Khemani begins each day at 4 a.m., reading, writing, working out, and generally taking care of himself before heading into the office at 7 a.m. Those three hours are a strict routine and one of the keys to Khemani’s success as an entrepreneur. That discipline and commitment also extend to how he runs his business.After studying and working outside of India for 14 years, Khemani got the entrepreneurial itch at 35. So, he returned home, bought his father-in-law’s ice cream company, and quickly learned the differences and difficulties of running a small to medium-size business. “In a lot of cases it's about day-to-day survival as well as cash flow management, whereas in larger businesses, a lot of these things you take for granted,” he says. “And typically, with an MBA you specialize in either finance or marketing, etc. Whereas when you're running a medium-size business, you're managing the entire business. And that's a different mindset altogether.”On top of all the typical difficulties of running a business, Khemani also had to deal with the COVID-19 shutdown and one of the biggest cyclones in West Bengal that left him with a massive inventory of ice cream on the brink of melting. Khemani calls that time “a blessing in disguise,” giving him time to slow down, step back, and reassess his strategy. Khemani believes the secret to transforming his million-dollar ice cream company into a billion-dollar one comes down to discipline and execution. “We all talk about strategy, marketing, and the sexiness that comes with that,” he explains. But what’s most important to succeed, he says, is “the day-to-day operations, making sure the machines are running properly, the deliveries are getting done on time, good customer service, and product innovation.”  Hear how Khemani plans to get Indians to eat more ice cream and his strategies for achieving sweet success.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Delia Stirling, commercial director of Brown’s Food Co. in Nairobi. She and her team are on a mission to spark consumer demand for foods made from indigenous Kenyan crops. Hear how their efforts are also helping small family farms and educating consumers about the environmental, economic, and taste benefits of eating locally grown food.Delia Stirling has always been a foodie and entrepreneur. As a little girl, she sold ice cream at craft fairs, using a sleeping bag for insulation. And her family was the same, taking two cows and a little extra milk to make cheese, and then growing that company to become the largest cheese processor in the region. When Stirling returned from studying and selling real estate in the United States, she took over her parents' company and was hungry to make a difference. Creativity has been key to the company’s growth, and Stirling says, “It’s my superpower, and believing in the weird things I’m doing.” That creativity impacts everything from identifying ingredients and creating delicious, nutritious foods to solving challenges all along the value chain — from farmers to consumers. One of her key learning points was seeing her company as part of that value chain, rather than separate from it. This resulted in new ways of thinking. She explains, “As a food processor, we've started to look at ourselves differently, as a catalyst to not only be able to influence what the consumer's eating, and then be able to influence what the farmers are growing.”Stirling encourages entrepreneurs to believe in themselves and their ideas. “Sometimes you'll self-doubt that you think you're a little crazy. But those gut instincts and those ideas are really important. It's always good to get advice, but it's also getting it and putting it in context of what you know in your background,” she advises. Hear how Stirling is making an impact on farmers, consumers, and climate change — one crop and bite at a time.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Nita Bhagat, a hotelier turned owner of Village Imaging, a radiology practice in Botswana. Hear how her father’s struggle with cancer led her business in yet another new direction, one that now helps everyone in her country to get better, closer, faster health care.Nita Bhagat and her cardiologist husband came to Botswana from Zimbabwe in 2003 as economic refugees. With her life and career uprooted, she worked as a receptionist in her husband’s medical clinic. Bhagat got an immediate education in Botswana’s health care system, which uniquely provides free care to all citizens. She learned that since there were no MRI machines in the country, the government was forced to send (and pay for) patients to go to South Africa to get the care they needed. Bhagat seized the opportunity and opened the first MRI scanning facility in her new home.Entrepreneurs often create new business opportunities when faced with a personal need or crisis. For Bhagat it was her father’s cancer diagnosis. Although Bhagat’s father could afford the best treatment in Botswana, it wasn't necessarily available with only one radiation oncology center in the entire country. “Every time he was having treatment, he kept saying to me, ‘Why aren’t you doing this?’” she remembers. Bhagat eventually took her father’s advice to open a radiation oncology center based in the community, not a hospital, so patients can get back home sooner and feel better psychologically. Hear how Bhagat’s caring heart and business mind are driving her business in new directions to meet the needs of Botswanans and her vision to bring life-saving treatments to neighboring countries in Africa.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Divya Yachamaneni, CEO of Naandi Community Water Services, a for-profit social enterprise bringing safe drinking water to rural communities across India. Hear how this mission-led company made a strategic pivot to get the “urban rich” to help subsidize and ultimately scale its impact.Coming from an urban environment, Yachamaneni had no idea how widespread and severe the problem of contaminated water really is. Visiting rural communities made the issue crystal clear. In one village, she recalls, “They were drawing water from almost a sewage canal, putting it in the sun for odor, filtering it with a cloth for dust, and once the odor was gone, they started to drink it.”Today, Naandi Water sets up water purification systems in such communities and sells the purified water back to families for a nominal charge, about $2.50 per month. The model relies on community ownership from day one so the villagers can ultimately run the water center themselves.Even with the company’s success, scaling on a national level proved difficult without increasing costs. That’s when Yachamaneni explored a new strategy: selling bottled water to urban consumers to subsidize their work. While she was met with intense resistance by those who thought the plan veered from the NCWS mission, she ultimately prevailed. And the tagline on each bottle reinforces the strategy: “One hundred percent of the profits will go to supporting those people in rural India who don’t have water to drink.”Listen to how Yachamaneni’s entrepreneurial persistence and Naandi’s strategic pivot have paid off, creating more opportunities for safe drinking water in rural communities.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.