Improve Presentations With Black Slides

Temporarily switching to a black display or slide is an effective way in PowerPoint to change focus, add audience interaction or to handle discussions or content not related to the current slide in a presentation. Why bother? You don’t want to leave your audience distracted by the slide in front of them especially if the presentation or conversation has changed. Plus, a black display quickly signals a change in topic or material.

Explore the 5 ways to work with black slides in PowerPoint:

  1. Presentation Remote
  2. Projector Remote
  3. Quick Slide Show Keyboard Shortcuts
  4. Create a Black Slide
  5. End with a Black Slide

Presentation Remote

The easiest way to switch to a black display is with a presentation remote. If you use one, practice using the button to go to a black screen so you are less likely to accidentally hit this button when you don’t want it.

Projector Remote

If a presentation remote is not available, you may have access to the projector remote control. This is more likely for smaller or internal presentations when the A/V equipment is not so tightly controlled as with conference sessions or large groups. Many projector remotes have an option for “Black Screen”. Also, practice turning this feature on and off. Do not choose “Standby” as it may take several minutes to “wake-up” the projector from this mode.

Quick Keyboard Shortcuts to a Black Display

While running your PowerPoint slide show, easily switch to black by pressing the letter B (for black) or press the [Period] key while running your slide show. Just press B again to restore the presentation.

You can also press the letter W (for white) to toggle/switch to a white display. A white display, however, is often too bright in many presentation environments.

Create a Black Slide

As with other parts of a presentation, you may also want to build in or choreograph your interaction and other transitions in addition to the slide show. Do this by adding a black slide at the point where you want to temporarily change focus.

One advantage of a black slide over just turning the screen black is that, when you continue with your presentation, the next slide or topic will display instead of the slide you were previously displaying. Plus, a black slide may “jog” your memory about planned transitions.

To create a black slide in PowerPoint:

  1. Create a slide with a Blank Layout.
  2. Pick on the Design tab > Format Background.
  3. Click Hide Background graphics.
  4. Choose Solid fill and pick a black from the Color options.

End with a Black Slide

Another way to work with a black slide in a PowerPoint presentation is to choose whether or not you want to end your presentation with a black slide. Although this is a default in PowerPoint, you can quickly verify or change this option.

To set the option to end a slide show with a black slide:

  1. File > Options.
  2. Select the Advanced category. Under the Slide Show section, check or uncheck End with black slide and OK to continue.

Bonus Tip:

To avoid moving too far at the end of a PowerPoint presentation and accidentally exiting out of a slide show, I like to add a few “buffer” slides I don’t plan to show. If I do, however, click too many times with my presentation remote, the extra slide will display. Good choices for these ending slides include a simple slide with your company logo or website or an appropriate photo.

Finally, as with any presentation, make sure to practice your presentation (along with planned interaction) so that you can effectively and successfully deliver your message.

Were these PowerPoint tips helpful? Discover more PowerPoint techniques and shortcuts here.

Do You Know How To Better Control Negotiations? Negotiation Tip of the Week

“I’m not sure who was being manipulated, us or the opposing negotiators. They seemed to be negotiating by a hidden power source. Over the 3-week course of the negotiation, they constantly took exception with the positions they adopted. Something kept making them change their position!” Those were the words of an overly befuddled negotiator as he lamented about the tactics the opposing negotiation team employed.

In every negotiation, there are four factors that you should be aware of. Those factors have a profound impact on the flow and outcome of the negotiation. Thus, if you’re aware of how and when to use them, you’ll have better control of the #negotiation. Those factors are money, power, ego, and control.

Money

Some people are motivated by money for its purchasing value. Others use it as a way to keep score (i.e. point the direction of their success, up or down). In either case, the outcome of the negotiation may hinge on the perception one has of how much he gained, compared to how much you got and/or he left you with.

If you’re engaged in a negotiation with someone of this mindset, realize that money is the source through which he’ll evaluate the negotiation’s outcome. To combat this mindset, speak in terms of money per how he’ll lose opportunities if he doesn’t accept your offers. You can also use scarcity (i.e. the offer will only last a short time) to motivate him to take action sooner versus later. Keep in mind that you may possess something more valuable to him than money.

Power

Everyone wants the semblance of power. You need to know their sense of power in order to understand what source(s) might stimulate them to action (i.e. why they want it, what they’ll do with it, how it will make them feel).

Once you understand their sense and source(s) of power, you’ll have greater insight as to how to advantage it. Addressing it may be in the form of allowing the other negotiator to think he has power, based on the demeanor you project (i.e. someone that’s non-confrontational, go along to get along).

Ego

Everyone has an ego. In some negotiations, it may behoove you to deny the recognition of someone’s prestige, accomplishments, or whatever recognition sought from you by the other negotiator. The lack of recognition, related to one’s achievements, can be a powerful strategy to employ. You can withhold or extend acclamations until he acclimates to your position.

You can use praise for this purpose. You’d stroke his ego, when appropriate, to keep him aligned with the outcome you seek. Vary the degree of stroking based on the intent and outcome sought! In either case, make him feel that he’s earned what you grant him.

Control

Control is a human factor that determines how safe or unsafe someone feels. Like the other factors mentioned, control is perceptional. Thus, if you think you have or don’t have it, you’re right.

To create the façade of the other negotiator having control in the negotiation, make concessions that may appear to be to your detriment; red herrings can be used for this purpose. In some cases, granting control at the appropriate time can be a way to control the negotiation. Before granting it, know it’s perceived value.

When you utilize the four factors mentioned above in your negotiations, you’ll be better positioned to use those factors to your benefit. Doing so will allow you to maximize your negotiation efforts… and everything will be right with the world.

How Do Restaurants Tackle the Question of Food Waste?

Many restaurants try their best to reduce waste by implementing standards and policies, and while some have succeeded, some have not, because such efforts need to be done efficiently so that it does not hamper the day-to-day operations of the establishment, but still reduces waste from every possible aspect of its processes. Reducing food waste is usually the responsibility of all kitchen staff, but it is the head of kitchen who will be help responsible by management to reduce costs in their department. The head of the department may be the one wearing the chef apron, coat and toque, but he is also the person who needs to work out better ways of reducing waste in his division.

Restaurants use many methods to reduce waste in every possible way, in addition to food waste. They use more durable uniforms such as those made of high-quality fabrics or denim aprons, as well as ensuring that guests amenities are used in a proper way within their premises.

However, as the biggest problem and biggest expenses they face is food waste, here are few tips pf how a restaurant can reduce it.

Measure food waste – Keeping a track of food waste can help any restaurant or hotel to identify areas where they can scale back on their processes without hampering the supply to their customers. Incorporating an inventory for it can help you know exactly where your food waste is greater so that you know what to do to cut down on it.

Predicting orders – Have a system in place where you predict the food orders per day, so that you can prepare for that exact amount, instead of over-prepping and wasting.

Training staff – Training staff who handle food and engaging their help to reduce food waste is a very effective way in which you can control it, since they are the ones who are regularly preparing and arranging the food, and they will be able to provide better more innovative ideas for reducing wastage.

Proper stock control – Efficient ordering and stock rotation is very important in your endeavors to reduce waste, by not over ordering on things that may spoil after some time and thus result in greater wastage. In addition, all food items should be stored in a proper manner in clearly marked containers and packages, which will include the date purchased. Practicing a proper food order rotation means you will always serve only the freshest produce, rather than old frozen stock.

Excess food – While it is sometimes inevitable that you will have excess food, you need to have a proper plan on what you do with it. Most restaurants and hotels practice donating such food to homeless shelters or soup kitchens to feed the needy, rather than waste it. On occasions when you have extra ingredients, you can find alternative ways to use it, and perhaps make some extra profits at the same time.

Composting – One of the major disadvantages of food waste in the environmental impact it has, and a way to reduce this is by composting the biodegradable items. If you have your own fruit and vegetable gardens, as many establishments now do, then this compost can serve as a natural fertilizer for your crops.

Recycling – Certain things like paper, plastic, glass etc can be given for recycling, once again reducing the negative impact you have on the environment. You should have clearly marked separate bins for disposal of recyclable waste, so that you can do it more effectively and efficiently.

Many establishments these days are more environmentally conscious, taking extra efforts to reduce the negative impact they have on it with sustainable practices. Increased food waste means more garbage and landfills, causing a huge problem, and reducing such waste can help you not only save the environment but reduce your costs as well. Effectively working towards reducing waste can improve your profit margins since you are not spending on unnecessary food which you will ultimately throw away. Plus, as we said efficient reordering means you are serving only food made from fresh ingredients, improving the taste and quality of your food