Comments on: Recipe for Alternative Fee Arrangements http://aboveandbeyondkm.com/2010/03/recipe-for-alternative-fee-arrangements.html A discussion of knowledge management that goes above and beyond technology. Thu, 09 Feb 2012 06:39:31 +0000 hourly 1 http://wordpress.org/?v=3.1 By: PM Hut http://aboveandbeyondkm.com/2010/03/recipe-for-alternative-fee-arrangements.html/comment-page-1#comment-1314 PM Hut Tue, 13 Apr 2010 18:42:41 +0000 http://aboveandbeyondkm.com/?p=2564#comment-1314 First I have to say this is a great post. As someone who's heavily involved in Project Management (through PM Hut and my job), I love how Project Management is gaining a lot of recognition among lawyers. First I have to say this is a great post. As someone who's heavily involved in Project Management (through PM Hut and my job), I love how Project Management is gaining a lot of recognition among lawyers.

]]> By: VMaryAbraham http://aboveandbeyondkm.com/2010/03/recipe-for-alternative-fee-arrangements.html/comment-page-1#comment-1309 VMaryAbraham Wed, 07 Apr 2010 03:03:55 +0000 http://aboveandbeyondkm.com/?p=2564#comment-1309 Thanks, Jeff. You've clearly never watched me cook! On a good day, I can be<br>chopping one thing while I have something else simmering on the stove and<br>something completely different whirring in the standing mixer. And, on days<br>when I have the assistance of a willing sous chef, it sometimes feels like<br>we can accomplish 10 times as much.<br><br>All joking aside, perhaps we could view the relationship partner or project<br>manager as the master chef leading a whole team of sous chefs (*e.g*., other<br>lawyers, paralegals and support staff) in the kitchen. The job of the<br>master chef would be to interpret the recipe and organize the sous chefs in<br>such a way that they can operate in parallel or sequentially most<br>efficiently. Ideally, each lawyer would learn how to manage teams like this<br>and each firm would have a repertoire of fantastic "recipes" that it could<br>execute flawlessly on behalf of its clients.<br><br>- Mary Thanks, Jeff. You've clearly never watched me cook! On a good day, I can be
chopping one thing while I have something else simmering on the stove and
something completely different whirring in the standing mixer. And, on days
when I have the assistance of a willing sous chef, it sometimes feels like
we can accomplish 10 times as much.

All joking aside, perhaps we could view the relationship partner or project
manager as the master chef leading a whole team of sous chefs (*e.g*., other
lawyers, paralegals and support staff) in the kitchen. The job of the
master chef would be to interpret the recipe and organize the sous chefs in
such a way that they can operate in parallel or sequentially most
efficiently. Ideally, each lawyer would learn how to manage teams like this
and each firm would have a repertoire of fantastic “recipes” that it could
execute flawlessly on behalf of its clients.

- Mary

]]> By: Jeff Rovner http://aboveandbeyondkm.com/2010/03/recipe-for-alternative-fee-arrangements.html/comment-page-1#comment-1307 Jeff Rovner Tue, 06 Apr 2010 16:07:40 +0000 http://aboveandbeyondkm.com/?p=2564#comment-1307 This is a wonderful idea. I think a recipe is exactly what we should strive to produce when we deconstruct a specific legal product. The ingredients would include people (of particular seniorities, role and/or experience), materials in our KM systems, and all of the other "stuff" that varies from one engagement to the next. I guess the difference is that a recipe is typically written for a single cook, and therefore assumes that the steps can't be completed simultaneously. I wonder if cookbooks aimed at restaurant kitchens are designed differently, with the idea that functional teams are operating in unison to produce the dish. This is a wonderful idea. I think a recipe is exactly what we should strive to produce when we deconstruct a specific legal product. The ingredients would include people (of particular seniorities, role and/or experience), materials in our KM systems, and all of the other “stuff” that varies from one engagement to the next. I guess the difference is that a recipe is typically written for a single cook, and therefore assumes that the steps can't be completed simultaneously. I wonder if cookbooks aimed at restaurant kitchens are designed differently, with the idea that functional teams are operating in unison to produce the dish.

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