關於 at the right side ，我們在網路上蒐集到這些相關的討論、資訊與評價

I'm happy and excited to announce that I'll be speaking at TikTok: The Stage on the 30th September. In this virtual event I'll be sharing my thoughts on Creators & brands “Blend” it together in Tiktok Real Rare Right. Along side other creators in the space sharing their knowledge and know-how. Join the conversation now 📲 at www.TikTokTheStage.com to register at TikTok's inaugural flagship marketing event in Southeast Asia.
.
Share this event with your network and invite them to join us to learn how businesses can grow on TikTok in the exciting new era of joyful customers. 🤩🤩
.
#TikTokTheStage

Now on Sale

https://takaya.zaiko.io/e/hanayuishi2021

Live streaming from Konkai-Komyoji Temple in Kyoto

Saturday, October 30, 2021

15:30 Start on fine weather
17:30 Start on rainy weather

Archive video will be available on Zaiko until 23:59, Wednesday 2/11/2021. (You can watch as many times as you want during this period)

NOTICE: *In case of raining, the performance starts at 17:30. You will receive an email from Zaiko if the time is changed on the day.

【Tickets】
2250yen (including 250yen for handling fee)
Available on Zaiko from 1 Oct (Fri) 10:00 - 3 Nov 21:00 (JST)
*You will need to register for a ZAIKO account to purchase tickets.

【Before Watch】
Register and watch guide
https://www.youtube.com/watch?v=BwDzQxC8vlE

☆Please refer to the support page on the ZAIKO website for information on how to watch the show and detailed settings.
https://zaiko.io/support
ーーーーーーーーーーーーーーーーーーーーーー
Tohru Yamasaki
President of T2Generation
Organizer of “TSUKENOKAI”. Tsukeuchi (tsuke percussionist) for Kabuki.Born in Kojima, Kurashiki City, Okayama Pref. on 28 February, 1969. Blood Type: B
1989: Joined in LIFE SOGOBUTAI Co.,Ltd. (formerly known as LIFE Bijutsusha Ltd.) located in Takamatsu City, Kagawa Pref. Autumn 1990: Moved to Tokyo.October 1992: Joined in Pacific Art Center Inc. after working freelance. Assigned to SHINBASHI ENBUJO (theater) to start a career as a tsukeuchi (tsuke percussionist). Since then, engaged in Kabuki performances in and outof Japan. August 2020: Resigned from Pacific Art Center Inc. Established T2Generation to start supporting cultural activities through tsukeuchi performance. Based on the career, trying various performances of art and culture by collaborating with others from different fields.
�Tsuke is one of the sound effects to emphasize the movements and power of the characters on the stage, which impresses the play more effectively. It is often used for the important scenes: when the main character is appearing on stage, changing his/her clothes, when the stage setting changes (stage elevator rises or a building collapses), and to highlight the effect of props.“Oto (sound) wo tsuke-ru” means “adding sound to the play”, which is the reason why it is called “tsuke”. The two wood blocks to make sounds are called “tsuke-uchi”. Tsukeuchi (tsuke percussionist) sits on the stage left (audience’s right side) where he makes sounds using tools, tsuke-ita (tsuke wood board)and tsuke-gi (two wood blocks).
WEBT2Generation https://t-yamasaki.wixsite.com/t2generation
TSUKENOKAI https://t-yamasaki.wixsite.com/tsukenokai

HANAYUISHI TAKAYA
TAKAYA, as known as HANAYUISHI, is an artist based inkyoto who combines floristry with art and fashion to create one-of-a kind headdresses. Takaya has invented and developed a technique of tying living plants like flowers.vegetables.fruits.twigs.plants and even taxidermy into hairs to make highly unique and ethereal works - as he describes as a “unity of human and nature.”
Takaya creates his works on the spot,choosing flowers to with cloth or personality of the person. It is an intuitive and spontaneous work that it is almost impossible to plan the design ahead since flowers are living things every bloom is different.every stems has its own line.There is beauty of working with living plants as opposed to dried plants - as if Takaya intensifies the energy of the living plants.the result of his stylings are so vibrant and memorable.
Takaya shows his work through photography and live performance.
Performances are often held in unique locations like Buddhis temples and museums in throughout Japan and Sweden. He has been featured in numerous publications and broadcasts around the world, including Daily Telegraph, Glamour Italia, Holland Herald, and NHK World TV.
Takaya also collaborates with Yumi Katsura, a well-known bridal fashion designer for Yumi Katsura Grand Collection.
http://www.takaya

KONKAI-KOMYOJI TEMPLE
https://www.kurodani.jp/en/

第四集 (一連七集) 哈佛知識分享: What is strategy? How do you create value? 什麼是策略 ? 你如何創造價值?

一開始我講過:

"The first test of a strategy is whether your value proposition is different from your rivals. If you are trying to serve the same customers and meet the same needs and sell at the same relative price, then you don't have a strategy. " by Michael Porter

如果你嘅價值主張係同你嘅競爭對手一樣， 即係話你服務緊同一班顧客， 解決緊同一問題， 收緊差唔多價錢的話， 哈佛教授米高波特就講你係「人做你做」，你「無策略」 。

咁何謂一個好嘅策略 Good Strategy? 教授講要經得起五個 Tests:

A distinctive value proposition 獨特的價值主張

A tailored value chain 度身訂造的企業價值鏈

Trade-offs different from rivals 同競爭對手不同的「取捨」

Fit across value chain 成條企業價值鏈的活動要配合

Continuity over time 持續性、持續性，不能一時一樣

今集先再你講(1) 同 (2)。 (1) 何謂獨特的價值主張? 你先回答以下三條問題，睇下你同競爭對手有乜唔同。

Which customers are you serving? (What end users? What channels?) 你服務緊邊班客? 誰是最終顧客? 什麼渠道接觸他們?

Which needs are you going to meet? (What products、features、services?) 你想滿足他們什麼需求? 什麼產品、特徵 、服務?

What relative price? (Premium or discount?) 相比起競爭對手，你打算賣貴啲或平啲?

"The value proposition is the element of strategy that looks outward at customers, at the demand side of the business. The value chain focuses internally on operations. Strategy is fundamentally integrative, bringing the demand and supply sides together." by Michael Porter

策略入面的「價值主張」 是從由顧客的「需求」角度出發。 「企業價值鏈」反而是由內部的營運流程「供應」出發。 策略的基礎就係把「需求」及「供應」兩者整合在一起。

你要有好嘅策略，你就要第 (2) Have a tailored value chain 有一條度身訂造的企業價值鏈。由入貨、加工、包裝、市場推廣、 銷售 、出貨、至售後服務都要同競爭對手唔同， 都係度身訂做去服務你以上「價值主張」要服務的顧客。

Michael Porter 話做生意常犯嘅錯誤，亦都係最忌嘅就係 "Stuck in the middle" 「卡住喺中間」。即係平又唔係平過人， 靚又唔係靚過人， 服務嗰班客或者佢哋嘅需求又唔係特別嘅過人，咁你就乜唔係，「價值主張」無乜特別，好難突出。咁你可以點?

例如， 如果就咁開間租車公司，你點同業界巨頭 Hertz, Budget, Avis 打呢? 好容易就 "Stuck in the middle"， 因此絕大部分嘅租車公司你都唔會識，我亦都唔會提。 但美國有間獨特的租車公司，Zipcar， 佢同一般嘅租車公司好唔同。

Zipcar 唔係好似絕大部分嘅租車公司咁， target 區外客， 到咗某個城市要租車週圍走。佢係 target 平時市區內住，無養車， 但突然間想租車走一轉嘅人仕。佢唔係按「日租」，而係按「時租」， 你想去超級市場買一轉餸都可以租。

Zipcar冇話特定嘅租車中心， 而係啲車周街泊， 透過佢嘅Apps 你就知道架車泊咗係邊度及還車地點。 咁就更加方便同埋近你屋企。公司營運成本都平好多。

Zipcar 的車種經常畀人感覺係較 “Cool" ，比較型仔啲、環保啲。 佢唔會花好多錢大賣電視/戶外廣告，而係喺架車身上面貼住大大個公司 hip logo，變相周街免費流動廣告。

Zipcar 叫自己做 Car Sharing Company, not Car Rental Company。因為唔係個個人都租得，而只係付月費/年費的會員才能夠租。 依家月費每月7元美金或年費70元美金。咁佢就可以每次收費更平出租，但重複地賺你個月費年費。 佢想建立個形象就係 Car Sharing 遠遠環保過自己一個買架、保養、同埋棄置成架車。專攻年輕、活躍、較 "Green“ 的新一代。

Zipcar 仲有好多好多嘅特點講唔晒。總之就係，佢嘅 value proposition 價值主張 (Which Customers? Which Needs? What Relative Price?) 同所有其他租車公司巨頭都唔同， 成條嘅企業價值都係為咗個「價值主張」而去度身訂，同所有競爭對手都好唔同。

記住前幾集我同你講過，what's the right mind-set for competition? 你應該點諗競爭?

盡量得，你應該諗 Not be the the best, but be unique。 唔係要做到最好，而係做到最獨特。Zipcar is unique.

Not be number 1, but earn higher returns. 唔係要做到第一，而係要多啲回報，賺多啲錢! Zipcar 回報最高嘅係不斷重複收嘅月費年費，最穩定。

Not focus on market share, but focus on profits. 唔係要市佔率，係要利潤。Zipcar 賺錢。

Not serve the "best" customer with "best" product, but meet the diverse needs of target customers. 唔係要「最好」嘅產品，畀「最好」嘅客。而係用唔同嘅產品，滿足唔同顧客嘅需求。Zipcar 班客同其他租車公司好唔同。

Not compete by imitation, but compete by innovation. 唔係人做你做，而係要創新! Zipcar 肯定創新。

Not ZERO SUM game, but POSITIVE SUM. 唔係「零和遊戲」、互相廝殺， 而係大家從不同層面創造價值， 可以有好多個贏家。Zipcar 吸引咗一班平時唔係租開車嘅客， 佢做大咗個餅。

Zipcar 就係做到上 "Be Unique“ 嘅表表者。因此短短幾年間就可以係租車業界一支箭咁標上去，2000年係美國波士頓創立, 2013年就俾另一租車業界巨頭 Avis Budget Group 以美金5億收購了。2016年9月 Zipcar 公佈，全球9個國家，500個城市，擁有超過一百萬個會員。 一百萬個付費會員， 即使全部人唔租車，只係收月費年費都幾和味。 呢個就係我成日所講嘅做生意要做「農夫」，唔好做「獵人」，必須要客人係重複性購買， 你塊田先至會越嚟越大。

包括我自己在內，如果我純粹買賣舖， 根本我同其他商舖投資者無分別， 我錢又唔夠佢哋多，經驗又唔夠佢哋老到。 直接對撼，I have no strategy! 但我做「商舖基金」就完全唔同啦。班目標顧客、佢哋嘅需求、我所收嘅價錢，都完全唔同。 大家都係做「舖」，但我成條做「舖」嘅「企業價值鏈」， 由集資、買舖、 整理間舖、搵租客、諗計仔幫佢做多啲生意、至出售間舖、同售後服務， 都係同其他競爭對手唔同。亦都解釋咗點解， 即使社運/肺炎，我哋基金每季集資起碼6000港幣都季季爆額，近年全香港買賣街舖無人多過我哋， 我相信只要我哋專注係我哋條買舖的獨特嘅「企業價值鏈」，未來幾十年香港都唔會有人買賣舖多過我哋。

"Choices in the value proposition that limit what a company will do are essential to strategy because they create the opportunity to tailor activities in a way that best delivers that kind of value." by Michael Porter

「選擇」係重要嘅! 你公司就要選有乜嘢做，同更重要 - 有乜嘢唔做，咁你先至可以更加度身訂造地做好你成條「企業價值鏈」，去為你嘅「價值主張」創造最佳價值。

有興趣一齊研究下點做? 聽多啲 Michael Porter，就來我星期六嘅早餐會啦! 下集我再同你講 (3) Trade-offs different from rivals 同競爭對手，應該有什麼不同的「取捨」?

。。。。。

My hobby 《星期六早餐會》!

九月份早餐會 Topic: Applying "Michael Porter" to your business: How to compete and win!

哈佛分享: 如何應用「米高波特」於你盤生意? 點競爭? 點贏?

講起哈佛策略教授， 無人出名過 Michael Porter. 有幸我2017年在哈佛親身上過他教的課程， 今次早餐會同你分享，希望對你做生意亦有所啟發。

有興趣參加啦 😃 每次限四位 (包括我)。 人多傾唔到計。

9月份，逢星期六早上9時開始，約三小時。地點中環。

對象: 中小企老闆/創業者/公司管理層，連我限4位。

有興趣參加的話，請 whatsapp 你的名片給 Suki (我助手) (+852) 5566 1335。

我唔係靠呢行搵食，免費，我請食早餐 😉 Be friends ..... 有機會到時見你。李根興 Edwin

www.edwinlee.com.hk
www.bwfund.com

聯絡李根興 whatsapp (+852) 90361143

#michael_porter #競爭策略

ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です

ストレート法は最初から材料をすべて合わせる作り方で、

メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく

という特徴があります

おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)


【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます

型の容量÷型生地比容積＝生地量

例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります

型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)

ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません

型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki


【材料】
ベーカーズパーセント(合計：194)
・強力粉　100
・砂糖　8
・スキムミルク　3
・塩　2
・インスタントドライイースト　1
・水　72
・バター　8

粉300での分量(1斤目安)
・強力粉　300g
・砂糖　24g
・スキムミルク　9g
・塩　6g
・インスタントドライイースト　3g
・水　216g
・バター　24g

【準備】
・バターを常温においておく
・型に離型油を塗る

【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2.　より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3.　上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5.　かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7.　奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8.　離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10.　180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます

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【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8

The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g

[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.

[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.

Post Malone - Goodbyes ft. Young Thug (EmptyEye Cover)
Page http://bit.ly/2LzmarB
Facebook https://bit.ly/3wdKa9i
Joox https://bit.ly/3uf9p9z
Spotify https://spoti.fi/3czwy0h
Apple Music https://apple.co/3mfTqoY

Me and Kurt feel the same, too much pleasure is pain
My girl spites me in vain, all I do is complain
She needs something to change, need to take off the edge
So - it all tonight
And don't tell me to shut up
When you know you talk too much
But you don't got - to say
I want you out of my head
I want you out of my bedroom tonight
There's no way I could save you
'Cause I need to be saved, too
I'm no good at goodbyes
We're both acting insane, but too stubborn to change
Now I'm drinkin' again, 80 proof in my veins
And my fingertips stained, looking over the edge
Don't - with me tonight
Said you needed this heart then you got it
Turns out that it wasn't what you wanted
And we wouldn't let go and we lost it
Now I'm a goner
I want you out of my head
I want you out of my bedroom tonight
There's no way I could save you
'Cause I need to be saved, too
I'm no good at goodbyes
I want you right in my life
I want you back here tonight
I'm tryna to cut you, no knife
I wanna slice you and dice you
My argues possessive, it got you precise
Can you not turn off the TV? I'm watching the fight
I flood the garage, blue diamond, no shark
You're Barbie life doll, it's Nicki Minaj
You don't need a key to drive, your car on the charger
I just wanna see the side, the one that's unbothered
And I don't want you never go outside
I promise if they play, my - slidin'
I'm - her and the tour bus still ridin'
Yeah, yeah, yeah, yeah, yeah
I want you out of my head
I want you out of my bedroom tonight
There's no way I can save you
Because I need to be saved too
I'm no good at goodbyes
Goodbye, goodbye, goodbye
Goodbye, goodbye, goodbye
Goodbye, goodbye, goodbye
I'm no good at goodbyes
Goodbye, goodbye, goodbye
Goodbye, goodbye, goodbye
Goodbye, goodbye, goodbye
I'm no good at goodbyes

Why - Roberto馬檇鏗 ft. Rachel劉蘊晴

Composed by Roberto馬檇鏗／Dennis Wan／Eugene Lei
Lyrics by Roberto馬檇鏗
Arranged by Dennis Wan／Eugene Lei
Produced by Dennis Wan／Eugene Lei

Lyrics:

Girl 和你牽手一起to galaxy
Girl 和你看一部浪漫的 電影

你總是愛 哭著問我他們的未來
我不明白 但我比他們更懂得愛

Why why why why ‘re you always
Why why why why ‘re you so lovely
Why why why why ‘re you always
Whatever you do is right for me

Well 你總是愛 笑著說著我們的未來
我都明白 我會去實現你的期待
因為你在 我的生活才會精彩
想摟著你發白日夢一直一直不要清醒過來

我只知道Me+You equal to “I would love to”
That’s the journey me and you are destined to be going to
Sunrise and moonlight will always be in our sight
All the daylight, all the spotlight 都是因你而在

Why why why why’re you always(always by my side)
Why why why why ‘re you so lovely(day and night)
Why why why why’re you always(always by my side)
Why why why why ‘re you so lovely(day and night)
Why why why why’re you always
Whatever you do is right for me

You know you’ve got all my heart and that’s all I ever want
It is true it's true
And I’ll be loving loving you

You know I will be staying all around and that’s all I ever want
It’s true and be my boo
I’ll be loving loving you

Day and night
By my side
You are mine

Day and night
By my side
You are mine

You are mine
________________________________________

Credit:

Composed by Roberto馬檇鏗／Dennis Wan／Eugene Lei
Lyrics by Roberto馬檇鏗
Arranged by Dennis Wan／Eugene Lei
Produced by Dennis Wan／Eugene Lei
Beat and programming by Dennis Wan／Eugene Lei
Keyboard by Eugene Lei
Bass by Dennis Wan
Electric Guitars by Goo Chan
Vocal harmony arranged by Eugene Lei
Vocal recorded by Dennis Wan at Rebel Studio
Mixed by Dennis Wan

________________________________________

Instagram: @robertomadan (https://www.instagram.com/robertomadan/)
Facebook: 馬檇鏗 Roberto Madan (https://www.facebook.com/madan.roberto/)

Instagram: @rachellll_l (https://www.instagram.com/rachellll_l/)
Youtube: 劉蘊晴 Rachel (https://www.youtube.com/channel/UC4f9PZ4WHpq8ryj9wr0XV9w)

工作合作請聯繫：
janelao@weilamanner.com

#WHY #Roberto #Rachel