David Balsam

Director of Product, Meilo

Techniques for managing internal stakeholders

Collaboration with internal stakeholders is crucial to the success of any new product or feature, but how does one engage team members who aren’t under their purview. The challenge becomes much harder when the company grows quickly from 30 to 300 people. In this lecture we will try to analyze a few behaviors which can help in such a situation

Collaboration with internal stakeholders is crucial to the success of any new product or feature, but how does one engage team members who aren’t under their purview. The challenge becomes much harder when the company grows quickly from 30 to 300 people. In this lecture we will try to analyze a few behaviors which can help in such a situation. 

 

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    An invitation to lunch at Caviar Kaspia was, once upon a time, an offer you simply didn't refuse.

    Providing, of course, that the bill was on someone else.
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    Caviar Kaspia's signature baked potato and caviar: ‘there are few better dishes on earth…only the price, at just under £150, is ridiculous'

    Caviar Kaspia popped her final tin about two decades back.
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    Until last year, when she reopened as a members' club
    in another Mayfair backstreet. But a £2,000 a year membership fee proved hard
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    Which is how we find ourselves sitting in a rather handsome - albeit near
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    Our fellow diners are two young South Korean women of pale,
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    rather communicate entirely via camera phone. Pose, click, check, filter, post.
    Immaculate waiters hover in the shadows.

    We sip ice-cold vodka, and eat a £77 caviar and smoked-salmon Kaspia croque monsieur that tastes far
    better than it ought to. Next door, a large table fills with a glut of the noisily, glossily confident.


    We're looked after by a wonderful French lady of such effervescent
    charm and charisma that had she burst into an impromptu performance of
    ‘Willkommen', we would have barely blinked.
    Baked potatoes, skin as crisp as parchment, insides
    whipped savagely hard with butter and sour cream, are a study in tuber art.
    A cool jet-black splodge of oscietra caviar, gently
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    each, is ridiculous. But there are few better dishes on earth.
    I'd eat this every day if I could. But I can't.
    Obviously. That's the problem with caviar. One taste is
    never enough.

    About £200 per head. Caviar Kaspia, 1a Chesterfield Street,
    London W1; caviarkaspialondon.com

    ★★★★✩

     



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    The Ritz






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    Come to this classic French restaurant for the canard or homard
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    Sushi Kanesaka






    Piscine perfection comes at an eye-watering £420
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    Min Jiang






    The dim sum is some of the best in town. But don't miss the wood-fired Beijing duck (£98) - crisp skin first, then two servings of the meat.
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    minjiang.co.uk

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