SEATTLE fish market's feel-good philosophy is obviously highly infectious.
A month ago we reported how the management system developed from the fish market was being adopted at the Swalec call centre in Cardiff Gate.
Now Newport accountant and adviser Peacheys has been hooked and is about to offer it as a service to clients.
The fish philosophy aims to create a more productive and energetic work environment.
Senior partner Roger Peachey said: "It's a well-versed argument that your team is your most important asset, so keeping it motivated and satisfied is crucial to the success of the business.
"Any job can be boring if you make it boring: the key is to have fun and to engage with others.
"The fish philosophy is about creating a shared vision among team members that will help to en-thuse them. It will improve morale, productivity and create a sense of fun."
The concept sprang from workers in the Seattle fish market who cultivated a new environment for themselves as a way to pass the time. They began entertaining customers by throwing fish orders across the market to different stalls, and inviting customers to try their hand at being a fishmonger.
"The workers adopted a new attitude to the job: a light-hearted, up-beat approach where laughter was essential.
"The playful environment began attracting new customers. In fact business people started spending their lunch breaks at the market to see what was happening. It was an infectious atmosphere that involved everyone."
Although it sounds dangerously close to David Brent and The Office territory, Mr Peachey believes the fish philosophy can easily be applied to any organisation.
"It's all about changing attitudes as a way of regenerating the team, uplifting customers and creating a positive attitude in every aspect of the business.
"The philosophy is based on just four concepts: be there, make their day, choose your attitude, and play. "
Fish is claimed to have had marked results for many businesses in the UK and USA, boosting recruitment and retention and reducing stress levels.
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