Love 'em or hate 'em, processes exist for a reason.
Yes, they may feel restrictive and ho-hum at times, but I think we can all agree that sound processes help organizations -- particularly agencies -- stay on track and ensure sustainability, scalability, and profitability.
But how do you operate in a process-driven ecosystem, while also ensuring you're infusing the right amount of creativity in your work at the right time? Moreover, is there such a thing as too much innovation?
These are the questions we attempted to answer for this week's episode. And along the way, Marcella, Jessie-Lee, and I fell face-first into an interesting discussion (see: "rant") about the misconceptions of how creative professionals operate and create.
Listen to the Episode
What We Talked About
Can process and innovation co-exist?
Do we use processes as a crutch when we're not feeling creative?
How do we ensure we're innovating when we're supposed to be?
How do others misinterpret the processes we use to create?
Do we need processes in order to create?
Can improvements be considered innovations?
Is pineapple on pizza an abomination?
How aggressive can Jessie-Lee get about her food opinions?
And, finally, does Marcella have a candy problem? Judge for yourself...
As IMPACT's content strategist, Liz does more than wrangle commas. With more than 10 years of editorial and inbound marketing experience, she's obsessed with innovating new ways of creating amazing content that's absurdly useful and effective. (She also works with in-house contributors and clients as an editor, strategist, interviewer, coach, and sometimes therapist.)
No matter which hat she's wearing, her goal is simple -- to empower organizations and thought leaders to differentiate themselves and drive measurable results through game-changing content. Throughout her career, Liz has worked with organizations across a wide range of industries -- from cyber security and health care, to government sales and insurance.
Liz lives in Annapolis, Maryland, with her husband and two dogs. She loves public radio and is also a freelance beer writer and an enthusiastic camper. Finally, she has very aggressive feelings about pineapple on pizza. (It's best not to engage her on that topic.)