TOP10 - The most spicy dishes in the world. The hottest dishes in the world The hottest sauce in the world

22.10.202027.05.2017

Today we invite everyone who is bored with insipid cuisine to the table. The current top ten contains the spiciest food in the world.

Hot spices are traditional for the cuisine of the countries of the East. In hot climates, spices help keep foods longer and also help fight some intestinal infections. Many fans of spicy are found among Europeans and Americans. By the way, it was the American Wilbur Scoville who proposed a scale for measuring the spiciness of dishes.

For comparison, classic sauce Tabasco is estimated at 600-800 scovilles, and Tabasco Abanero, which is included in our top ten, is already 5,000-7,000 scovilles.

10. Kimchi

Among Koreans, this dish is considered one of the indispensable attributes of any meal. There is an opinion that its moderate consumption promotes fat burning. Kimchi is made from pickled vegetables, mainly from Chinese cabbage seasoned with red pepper, ginger, garlic and red pepper. This dish is also used as an anti-cold remedy.

9. Mama Africa

These South African sauces are made from chili peppers, onions, garlic, carrots, and green peppers, with a myriad of spices such as coriander, basil, oregano, ginger, and mint. Compared to Mama Africa, the famous Tabasco sauce will seem unusually bland. Sophisticated spicy lovers do not recommend even sniffing African sauce at close range without preparation.

8. Couscous

The traditional dish of North Africa and the Middle East is prepared in different ways, so in addition to spicy varieties, there are regular and even sweet options. However, for example, couscous with lamb is traditionally prepared with the addition of many spices. A properly prepared dish should burn the palate and tongue.

7. Phaal

This type of curry is very popular among fans of spicy food. Phaal includes 10 types of pepper, the main of which is Bhut Yolekiya, listed for its pungency in the Guinness Book of Records. By the way, phaal is often ordered by Europeans and Americans who want to taste a truly spicy oriental cuisine.

6. Tabasco Habanero Sauce

This sauce is popular in Caribbean, Mexican and African cuisines. This variety differs from the classic Tabasco in the presence of the hottest Habanero pepper. By the way, our compatriots who tried the sauce quickly came up with a recipe for warming peppercorns - a drop of Tabasco Habanero in a glass of vodka.

5. Infamous hot pot

This Chinese dish you can try some restaurants. It is believed that it was once an attribute of one of the sadistic rituals in medieval China. As a rule, a tiny portion of the "pot" is enough to get stomach cramps.

4 Bollywood Burner

This dish is served in one of the British restaurants. On the menu cooking masterpiece does not appear - it is prepared exclusively by special order. The composition of the dish includes lamb, rice and 20 Naga Infiniti hot chili peppers.

3. Australian chili

In their attempts to surpass the spiciness of oriental cuisine, the Australians have reached almost the point of absurdity. A teaspoon of Australian chili will make even a huge bowl of boiled rice unbearably hot. However, this fact did not stop two desperate Australians who tasted the sauce in its purest form. The experiment ended with hallucinations and gastric lavage.

2. Mexican watermelon

Mexicans love watermelon in its original form, but after a simple preparation, the sweet fruit turns into an incredibly savory dish. The pulp is sprinkled with salt, poured over with lime juice and seasoned with plenty of pepper. Not every tourist finds the strength to taste such a delicacy.

1. Hot Suicide Chicken Wings

Name of this original dish can be translated as "Burning suicide." This delicacy is served in one of the Chicago restaurants. Before tasting the delicacy, visitors sign a document according to which they have no claims against the establishment due to possible health complications. The sharpest in the world chicken wings served with white bread and sour cream, which are considered a good "antidote" for all kinds of seasonings.

Do you love spicy food? Do you enjoy testing the extreme limits of the culinary arts? Then you will love these twenty-five spiciest dishes in the world. Have you already tried one of these fiery dishes and survived? Tell us about it in the comments ;)

25. Thai Pepper Steak (Neua Pad Prik)

This spicy dish is much simpler than most dishes of its kind. To make Thai Pepper Steak, the chef simply tosses a few pieces of beef into a pot and seasons them with herbs, shallots, basil, and garlic before adding Bird's Eye Chili, which is the main ingredient. This dish is the most famous in Asia, especially in Thailand and Indonesia.

24. Sichuan Hot-Pot

Sichuan roast is popular dish in Mongolia and China, but the heat in these countries cannot be compared with Sichuan. This dish features a scalding hot broth that is brimming with garlic, onion and Sichuan pepper mixed with raw pieces meat and vegetables.

23. Pork Vindaloo (Vindaloo Pork)

Pork Vindaloo is a spicy Indian dish that includes many spices and strong flavors. Considered one of the spiciest dishes in the world, pork vindaloo was first introduced to Goa by the Portuguese and consisted of pork marinated in red wine, peppers and garlic, but the Indians eventually adopted it and enriched it with curries. . What makes this dish so spicy is the unimaginable amount of "ghost pepper" (Bhut Jolokia), the hottest chili pepper in the world.

22. Phaal Curry

Eating something as spicy as Curry Faall is definitely a task that not everyone can handle. Known as the world's spiciest curry, this dish is so spicy that restaurants serving it provide customers who have finished an entire bowl of this curry with a certificate of recognition. This dish contains about 10 different types of peppers, including the "ghost pepper", the hottest chili pepper in the world.

21. Tom Yum

Today, Tom yum, which is sour and spicy soup from Thailand, is gaining more and more popularity as one of the spiciest dishes in the world. Anyone who tries it will definitely be captivated by its amazing fragrant taste, as well as its raw heat. This dish includes spicy chicken and seafood seasoned with Thai bird's eye chili.

20. Shrimp Creole

Creole Shrimp is the most popular dish on the Mason-Dixon Line in the United States. This dish includes red and Green pepper, tomatoes, shrimp and chicken, but it's also seasoned with loads of fresh chili and cayenne peppers.

19. Potato with Huancaina Sauce (Papa A La Huancaina)

Considered one of the world's spiciest dishes, Huancaina Potato is the most popular dish in Peru among spicy food lovers. This salad contains boiled yellow potatoes served cold in cream sauce Huancaina on greens such as lettuce and black olives. What makes this salad so spicy is the Amarillo chili pepper contained in its Juancaina sauce.

18. Daikon with Sichuan Peppercorns (Lo Bok with Sichuan Peppercorns)

Daikon with Sichuan peppercorns is popular spicy salad from China. This salad is both sweet and crunchy and super spicy thanks to the bird's eye chili that enhances the already fiery and numbing sensation of Sichuan pepper.

17. Bibimbap with Kimchi

Kimchi Bibimbap is a spicy dish from South Korea that includes pickled cabbage and loads of garlic, chili, onion and ginger. In the countryside, kimchi is usually cooked in heavy clay pots and buried in the ground to ferment for about a month.

16. Chicken wings with sauce Suicide (Suicide Chicken Wings)

These beloved chicken wings from the USA are seasoned with a sauce called "Suicide" for a reason - they are just damn spicy! They are typically dipped in a combination of mouth-scalding Tabasco sauce, cayenne pepper chunks and crushed chili for garnish.

15. Caribbean Chicken (Jerk Chicken-Caribbean)

Caribbean chicken not only looks delicious, it tastes fabulous too. This dish includes almost all the best Caribbean ingredients and spices, including cloves, cinnamon, green onion, nutmeg, thyme and garlic.

14. Wat (Wot)

Wat is a spicy dish from Ethiopia that is very popular among Africans. This dish is one of the African dishes that are prepared in the sub-Saharan region, which is known to be the hottest in the world. The dish is replete with kilos of onions and garlic, ginger and plenty of ultra-spicy Berbère, which is a mixture of dried spices and chili peppers.

13. Otak-otak (Otak-Otak)

Popular with Indonesians, Malaysians, and Singaporeans, otak otak is a fish casserole usually served steamed or on a grilled banana leaf. This dish is so spicy because it contains a large amount of dried chili peppers mixed with minced fish, shrimp sauce and galangal, a root vegetable that looks just like ginger but tastes like pepper.

12. Griot with Sauce Ti-Malice

Griot is a pork shoulder dish from Haiti, which is one of the spiciest dishes not only in this region, but all over the world. This dish is soaked in Haitian hot sauce and includes crushed bonnet or habanero peppers, Apple vinegar and hot pickled peppers.

11. Pork with asparagus (Pad Prik Khing)

Pork with green beans, which is a popular dish from Thailand, is made with pork, hard vegetables or seafood. This dish is considered one of the spiciest in the world because it includes Prick King curry paste, which is mostly spicy ginger. It contains dried red chili peppers, shrimp paste, onion, garlic and galangal.

10. Turmeric Minced Beef Curry (Kua Kling Phat Tha Lung)

Minced beef curry with turmeric is most popular in Thailand. It is now gaining popularity in Los Angeles, where it is regarded as the spiciest dish available. The "sharpness" of this dish is described as "almost unbearable".

9. Hell Brined, Smoked and Grilled Jerk Chicken Wings at East Coast Grill

This dish is known for being said to be served with a side dish of six bombs. These chicken wings are served with spicy sauce and banana and guava ketchup, hot bonnet peppers, three liters of yellow mustard and spices galore.

8. Fried rice from Pearl's Fried Rice Cafe

Fried rice from the Pearl Cafe is served at the Pearl Café in Florissant and is considered one of the spiciest dishes in the world today. This rice includes dried kachai peppers and a wide variety of other spices. Out of 400 people who decided to try this rice, only 21 people were able to finish their portion.

7 Korean Suicide Burrito

A dish called "Korean Suicide Burrito", which was first introduced at John's Snack & Deli in San Francisco, USA, is made with Chinese, Mexican and Korean peppers. A blogger who tried this dish once wrote about his horrific experience, saying that he felt like curling up in a fetal position from the intensity of the heat in this dish.

6. Spicy Tuna Rolls

In Bushido, spicy tuna rolls are popular for their incredible spiciness. In fact, they are so spicy that in a restaurant in Charleston, South Carolina, the dish became part of a test in which a person has to eat 10 rolls, but no one has yet succeeded in this.

5. raw pasta chili (Sambal Oelek)

Raw chili paste, the most popular in Indonesia, is one of the most favorite dishes of tourists visiting the country. It is made from various peppers and is used for spreading or adding to other dishes. However, it can also be eaten directly and due to its content of habanero peppers, cayenne peppers, bird's eye chili and Spanish peppers, this dish is very spicy.

4. Kimchi Jjigae

Kimchichjigae is a type of kimchi served in Korea that contains green onions, garlic, tofu, mushrooms, and lots of red chili peppers. The spiciness of this dish ranges from tolerable to tongue-burning, and is served very hot to allow the client to sweat through both the spiciness and the temperature.

3. Pepper Cau-Cau (Cau-Cau)

Cau Cau pepper or yellow chili pepper is a popular dish from Peru. It is the spiciest version of tripe stew with potatoes from neighboring countries and is one of the main ingredients used in the preparation of ceviche raw fish V lemon sauce) and Kaus Rellana (potato casserole).

2. Roast Huo Guo

Roast Huo Guo, a particularly spicy dish from China, is served hot. This spicy dish is prepared from a wide range of raw ingredients such as beef, fish, tofu and vegetables and takes its pungency from the oil pressed from Sichuan peppers.

1. Ethiopian beef stew(Sik Sik Wat)

Ethiopian beef stew is another Ethiopian dish made with chili, paprika, and fenugreek, which is used to spice up chicken or beef roasts. This spice is very similar to red pepper paste and can be used to spread over a spongy pancake known as Injera.

Food with peppercorns attracts gourmets because the dish, to which hot peppers have been added, has a brighter taste and aroma. In an ordinary kitchen, the hostess most often encounters black sweet peas, but there are a lot of truly bitter varieties.

The Guinness Book contains the most in the world, some of them are used in cooking in restaurants, others - for sauces, and still others - as components of military and protective weapons.

"Pepper" story

Thanks for the appearance of a burning culture in Europe, Columbus should be, who first brought this plant from one of his travels. India is considered the birthplace of fragrant, while the real sharp varieties of this plant grew in South America, and by the time the great navigator discovered the New World, its indigenous population had already “domesticated” several of them.

Soon the triumphal procession of burning fruits began all over the world. Doctors who made pepper tinctures and plasters wrote about their benefits. Cooks with the help of hot additives changed the taste of long-familiar dishes and created new recipes.

A century after Columbus traveled in vegetable gardens and greenhouses in different countries domesticated species of chili grew in Russia in the 18th century, but by this time it was already well known not only in Europe, but also in the countries of the east.

Varieties - "millionaires"

Once upon a time, a scientist from America, Wilbur Scoville, decided to establish the sharpness of various tasters, for which they were invited. Their job was to taste the pods after a sip of sugar water. The intensity of sensations tasters and formed the basis of his first scale.

With the progress and development of the chemical industry, it became possible to determine the hottest peppers in the world in the laboratory. The new scale was named after Scoville, thus perpetuating his name. There are varieties that are slightly bitter, but there are also those that will make a person feel very uncomfortable, or they can even get burned.

Truly “vigorous” fruits are considered to be fruits whose sharpness exceeds the Scoville scale mark by 1 million. These include:

Trinidad Scorpion CARDI is a variety bred by breeders from the Caribbean Agricultural Institute of Trinidad. The name "scorpion" given to a series of these plants suits it very well, since the shape of its tip resembles a sting, and the sharpness is simply incredible. The fruits of this pepper are not used for food, since it should be collected and processed in protective clothing and gloves. From it in Trinidad make a chemical weapon - tear gas. Today it is considered one of the most dangerous among peppers, having an indicator of 1 million Scoville.

Naga Morich - leads its "pedigree" from the northern part of India and Bangladesh. The indigenous population of these countries, knowing about the insidious burning properties of the fruits of this plant, eat it in unripe form. Gourmets, who know how to feel not only the spiciness, but also the taste of pepper, claim that it is fruity, close to orange and pineapple.
"Bhut jolokia" - a millionaire who got into the Guinness Book of Records in 2011, in the category "most hot peppers in the world". This variety appeared naturally, and its pungency is directly related to where exactly it grows. The homeland of the most "lethal" is the northeast of India, while in the central part of the country it is completely harmless. The government of the state allowed the use of "bhut jolokiya" in tear grenades to disperse hooligans.
"Bhut jolokia chocolate" is as famous as its red counterpart, but it is extremely rare in nature, so it is grown on plantations and used for cooking

Not all varieties of hot peppers, as it turned out, grow in their natural environment and are used for cooking. But there are varieties much sharper.

Varieties with over 1 million units

Today, many plants are bred by crossing different types in laboratories. Did not escape this and hybrid varieties of pepper.

7 Pot Chili - Originally from Trinidad, it got its name from the Jamaican saying that one fruit is enough for seven pots of food to pepper and flavor a dish.

Gibralta is related to Spain, since now it is his homeland, but he was created in the laboratory of England. In order for the plant to justify its sharpness, extreme conditions for growth are created for it - high air temperature in enclosed spaces. It cannot be found in the kitchen of a Spanish woman, but it is supplied to restaurants for preparing traditional dishes.
Infinity chili has 1,176,182 units and was artificially bred in the UK, a country where there are no traditionally spicy dishes. This red hot pepper is completely unattractive in appearance, but real gourmets love it.
Naga Viper was bred by breeder Gerald Fowler and crossed 3 different varieties peppers. In order to grow it, you should buy seeds every time, since with each new generation its properties are reduced. To buy planting material, you need to sign up in the queue, as there are a lot of fans of such a “sharp” all over the world.

Such varieties of pepper should be used very carefully in cooking and follow the dosage according to the recipe.

Varieties over 1.5 million

There are not many varieties that have crossed the indicator of 1.5 million units on the Scoville scale. Among them:

Trinidad Scorpion Butch T - Guinness Book Record holder in 2011. You have to be really extreme to add it to your food. The cook needs protective clothing, a mask and double latex gloves. If pepper gets on the skin, then in addition to burning, a person gets numbness in this place for a couple of days.
7 Pot Douglah is a type of "chocolate" pepper, but marked 1.8 million on the scale. Oddly enough, but this hybrid variety has fans who claim that this is the most juicy, fragrant and hot chili pepper.

Such experiments of breeders should be treated with extreme caution, as you can get health problems for life.

Varieties with 2 million units

Trinidad Moruga Scorpion is the only natural specimen of this pungency. It grows in Trinidad. There is as much capsaicin in one pod as in a can of gas. Even a very small piece can kill hypertensive patients. In addition to being hot, the fruits of this plant have a pleasant fruity taste, so a small amount of pepper added to the dish will give it both spiciness and piquancy.
Carolina Reaper - originally from South Carolina, has a rate of 2.2 million units. It has firmly taken the honorable first place in the Guinness Book since 2013.

These are indeed the hottest peppers in the world, so they must be treated with caution.

The benefits of hot pepper

Thanks to the capsaicin alkaloid found in stinging pods, they can cleanse blood vessels, “kill” cancer cells or prevent their appearance. It is useful for people with impaired metabolism and overweight, as it promotes the absorption of food.

The most popular variety among summer residents is adjika pepper. Its elongated pods with juicy and fragrant pulp are used not only to prepare the sauce of the same name, but also add a piquant taste to any dish.

Explanations

Admit it, you have heard time and again that one of the most pressing problems facing business is finding the right people who can be trained to deal effectively with any problems. However, such a formulation of the question does not take into account the fact that the key to a qualitative solution to any problem will be its identification and analysis, since the successful solution of the “wrong” problem has even more detrimental consequences than complete inactivity.

Here we will propose a model with the help of which it will be possible to correctly “identify and classify the target”, along the way we will explain the negative consequences for the organization of the client of a particular problem. The proposed methodology consists of six steps and could most accurately be referred to as the Target Identification and Classification Model (TICC). It can be used by both professional consultants and inexperienced members of working groups, who may sometimes find it difficult to separate the "many trivial" from the "major few" problems that arise in the course of the production activity.

The application of this six-step model ensures that the client will address the exact issues that cause the most significant damage to the business, laying a solid foundation for the process of choosing the most effective, “relevant to the moment” solutions that will bring tangible, measurable results.

Target Identification and Classification Model (TIM)

Figure 22.1 depicts this MICC as a diagram; while focusing on four key points:

business implications in terms of standard measures used in business activities;
impact on business processes;
impact on the quality of work;
obstacles that prevent raising labor efficiency to the maximum level.

Gap Analysis

By defect we will understand that which determines the difference between what actually exists and what should or could be.

For each of the four aspects above, you need to think about the following.

Vision "How it should be" in relation to a particular aspect of the model: what results should we get, but we can't do it yet?

The present state of affairs in relation to each of the aspects: what is really happening in terms of concrete results? What negative effect does this have on the economic activity of the enterprise?

You will surely see that the use of this model is justified not only by the fact that it allows you to change for the better aspects of activity that are currently in a deplorable state, but also to “pull up” those areas of activity that still meet modern requirements to future standards in advance . The application of this model can be diverse, and you retain complete freedom of action.

Application of the MICC

Stage 1: problem selection (target identification)

First of all, the target must be identified. You may prefer to discuss "targeting" as a group, writing down issues that may be of particular interest. In this regard, you should decide in advance how you will distribute the problems contained in the compiled list into categories of "important" and "trivial" tasks. At the first stage, you must answer a series of questions and get to the bottom of what is the “headache” of the organization, what criteria can be used to determine the strength of these “pain sensations”, what benefits will you gain by resolving the identified problem, and to what extent this problem can generally be settled.

At this stage, you evaluate the significance of the identified problem in terms of consequences for the normal functioning of the enterprise (for example, lost profits, reduced productivity, high costs, reduced overall efficiency). It is clear that the stronger the negative effect, the more attention should be paid to this problem. After that, you should try to state your idea of what would happen if you managed to solve the problem while respecting the interests of all interested parties.

After the concept of business process reengineering came into use, the importance of the process within the framework of the enterprise is of great importance for any employee. In this regard, it is necessary to assess the degree of negative impact on the economic activity of the enterprise of inefficient processes. To analyze the problems associated with the processes, it is necessary to clearly articulate those objectives that determine the discrepancy between the desired and actual results of the application of this process, as well as to identify any "inconsistencies" within its current use.

Describe the quality of the work performed with a detailed description of how the worker's activity should look if significant improvements in this area could be achieved. Note how labor activity is manifested, what are its results, also determine behavioral models, the prevailing attitude towards the work performed, the morale of the team.

Step 5: Analyzing Barriers to Peak Performance

Statistics show that in the course of carrying out normal activities, enterprises often face not even those problems that are caused by the personal characteristics of employees, but poor quality the workplace environment itself. The basis of research in this context will be sequential measurements. Barriers to the highest performance will be identified using questions related to the fifth stage. It is necessary to establish what people expect from their work; whether they feel feedback that manifests itself when the quality of the work performed changes; to what extent such communication is timely, adequate to the results, accurate; What are the incentives and disincentives in the workplace? All these questions do not require a detailed answer. And those questions that received a negative answer indicate aspects that require special attention.

At this stage, you already have all the information necessary to outline ways to solve the problem that was identified in the first stage. But before you make a final choice, you need to firmly understand what costs will be associated with a particular solution (material costs or impact on the culture of the organization) and how such costs can be considered acceptable.

Stage 1: problem selection (target identification)

whether this problem is a real “headache” for the organization;
why I decided that the combination of these signs is a problem;
who, besides me, believes that the combination of these signs is a real problem;
how this circumstance is reflected in the economic efficiency of the enterprise;
what might happen if I don't do anything about this problem;
what benefits will the company / division receive if an adequate solution to this problem is found;
Is it possible to count on the effect of leverage, that is, can we expect the maximum return in the case of solving this problem with minimal effort?

Stage 2: Analysis of the problem in terms of negative impact on the business

Describe the current economic situation of the enterprise:

How could one characterize the situation if it changed for the better due to the fact that it was possible to find a solution that suits everyone:

Stage 3: development of a process in connection with the solution of a specific problem

what are the goals and objectives of this process;
if these objectives are not being met, what is the gap between the actual results of the application of this process and the desired results;
whether it is possible to schematically display the current and desired processes, identifying the most significant differences in terms of the productivity of the processes, their efficiency, associated costs;
are there any inconsistencies (breaks) in current processes;
Is this process controlled in compliance with the conditions of cross-functional control?

Stage 4: analysis of the quality of work and characterization of personnel

How does the labor activity of an average employee at this stage manifest itself, how could it be characterized if it were possible to achieve a significant improvement in the quality of work? Note how labor activity is manifested, what are its results, also determine behavioral models, the prevailing attitude towards the work performed, the morale of the team.

current position

Desirable state

Step 5: Analyzing Barriers to Peak Performance

Answer yes or no to each of the following questions (if the answer is no, you should pay special attention to this topic.)

Are the goals and objectives of a particular unit/process/employee clear? How effective are communications in this regard?
Do employees know what is expected of them in relation to the goals set? For example, have the standards that describe the quality of the work performed, or the expectations associated with the performance of this work, been reflected in the job description?
Is there clear, timely, adequate feedback regarding the quality of work performed?
Are employees provided with everything they need to achieve high performance?
Do employees have quality ways to achieve their goals?
Do employees have adequate incentives to perform the task well?
Does the nature of incentives depend on the quality of the work performed?
Are achievements rewarded?
Is dishonesty at work punished?
Are the staff qualified enough to do the job?
Do people have the level of intellectual, psychological and mental development necessary to perform this work?
If all possible obstacles are removed, will people want to work in this job with full dedication?

Stage 6: selection of decision criteria

What criteria must a proposed solution meet in order to be considered acceptable?

Mel Silberman

Explanations

Target Identification and Classification Model (TIM)

Figure 22.1 depicts this MICC as a diagram; while focusing on four key points:

business implications in terms of standard measures used in business activities;

impact on business processes;

impact on the quality of work;

obstacles that prevent raising labor efficiency to the maximum level.

Gap Analysis

By defect we will understand that which determines the difference between what actually exists and what should or could be.

For each of the four aspects above, you need to think about the following.

Vision "The way it should be" in relation to a specific aspect of the model: what results should we get, but we can't do it yet?

The present state of affairs in relation to each of the aspects: what is really happening in terms of concrete results? What negative effect does this have on the economic activity of the enterprise?

Application of the MICC

Statistics show that in the course of carrying out normal activities, enterprises often face not even those problems that are caused by the personal characteristics of employees, but the poor quality of the working environment itself. The basis of research in this context will be sequential measurements. Barriers to the highest performance will be identified using questions related to the fifth stage. It is necessary to establish what people expect from their work; whether they feel feedback that manifests itself when the quality of the work performed changes; to what extent such communication is timely, adequate to the results, accurate; What are the incentives and disincentives in the workplace? All these questions do not require a detailed answer. And those questions that received a negative answer indicate aspects that require special attention.

Stage 6: selection of decision criteria

Stage 1: problem selection (target identification)

whether this problem is a real “headache” for the organization;

why I decided that the combination of these signs is a problem;

who, besides me, believes that the combination of these signs is a real problem;

how this circumstance is reflected in the economic efficiency of the enterprise;

what might happen if I don't do anything about this problem;

what benefits will the company / division receive if an adequate solution to this problem is found;

Is it possible to count on the effect of leverage, that is, can we expect the maximum return in the case of solving this problem with minimal effort?

Stage 2: Analysis of the problem in terms of negative impact on the business

Describe the current economic situation of the enterprise:

How could one characterize the situation if it changed for the better due to the fact that it was possible to find a solution that suits everyone:

Stage 3: development of a process in connection with the solution of a specific problem

what are the goals and objectives of this process;

if these objectives are not being met, what is the gap between the actual results of the application of this process and the desired results;

whether it is possible to schematically display the current and desired processes, identifying the most significant differences in terms of the productivity of the processes, their efficiency, associated costs;

are there any inconsistencies (breaks) in current processes;

Is this process controlled in compliance with the conditions of cross-functional control?

Stage 4: analysis of the quality of work and characterization of personnel

current position

Desirable state

Step 5: Analyzing Barriers to Peak Performance

Answer yes or no to each of the following questions (if the answer is no, you should pay special attention to this topic.)

Are the goals and objectives of a particular unit/process/employee clear? How effective are communications in this regard?

Do employees know what is expected of them in relation to the goals set? For example, have the standards that describe the quality of the work performed, or the expectations associated with the performance of this work, been reflected in the job description?

Is there clear, timely, adequate feedback regarding the quality of work performed?

Are employees provided with everything they need to achieve high performance?

Do employees have quality ways to achieve their goals?

Do employees have adequate incentives to perform the task well?