Strengthening Your Negotiating Position

Everyone negotiates.

Let me rephrase that. Everyone negotiates every day.

Parents negotiate to convince toddlers to eat their “mmm, yummy, good” chicken nuggets. Teenagers negotiate for a later curfew or for expanded car privileges. Spouses negotiate to determine who will pick up Sally from her dance lessons.

Everyone negotiates every day.

Negotiation permeates every aspect of your business. You negotiate salaries with your employees and prices with your customers, lease terms with your landlord and vacation dates with your colleagues, payment terms with vendors and delivery deadlines with clients.

Your ability to negotiate directly impacts the success of your business.

The best advice I know on negotiating is simple, yet profound. I learned it from an unlikely source, a class on courtship and marriage. What is that critical advice?

The person with the least amount of interest controls the relationship.

Whether the negotiating involves asking for a date, landing a job, or making a sales call, the person who is least interested – the person who is willing to walk away from the deal – has the greatest say in whether and on what terms the deal gets done.

The best negotiations occur when both parties are equally motivated to create a long-term relationship. Each party then is willing to sacrifice immediate gains for the benefits of the ongoing relationship. A healthy marriage is a great example of this type of relationship.

But most negotiating occurs outside of long-term relationships. The way you handle that negotiation will determine whether you strike a fair deal or end up regretting the deal you make.

Let me emphasize this point with two examples. When I graduated from law school, I decided I needed a new car to celebrate my accomplishment. The Ford Taurus was the Motortrend Car of the Year; I knew it was the car for me.

While I was test driving the car, the salesman asked me what I had budgeted to spend on the car. Foolishly, I told him.

After we returned to the dealership and the salesman consulted with his manager, he informed me that the payment would exceed my ceiling by about $28 per month. I was so anxious to buy the car that I said yes even though I knew the price I had quoted was a fair one.

I spent the next four years regretting my decision, knowing that I had overpaid by more than $1300.

Nearly 30 years later, my oldest daughter decided it was time to purchase her first real car. She researched her options, settled on a vehicle, and asked me to accompany her to the dealership to make her purchase.

We told the salesman what we wanted. We test drove a vehicle and went to the showroom to negotiate the transaction.

I informed the sales rep that we were going to purchase a vehicle and we were giving him the first opportunity to make the sale. We needed his best price.

The sales rep visited with his manager and came back with a price that was substantially in excess of his best price. I thanked him, told him we would let him know, and got up to leave.

The sales rep began stammering about needing to talk to his manager to get a better price. In a few minutes, he came back with a reasonable price. We negotiated a fair deal because we were indifferent about whether we bought the car from him or from another dealer.

The person with the least amount of interest controls the relationship. Understanding this principle is a recipe for success.

Challah Bread Pudding

Last week I baked four loaves of Challah bread. We ate one and froze the others to eat later.

Yesterday, Rebecca suggested that I make some bread pudding. We wanted to try a new recipe, and I found a good one in the Baker’s Companion from King Arthur Flour. The book is packed full of recipes and baking tips.

I made a double recipe — one for us and one for a neighbor. It’s the same amount of work to make twice as much food, and it’s good to share.

For a double batch, cut up a loaf of bread into about 20 cups of one-inch cubes of eggy goodness. Toast the bread in the oven at 200 degrees for about 40 minutes. Dried bread soaks up all the milk and egg mixture and makes a great bread pudding.


The mix-ins are next. This is the step where your cooking can get creative. I added 2 cups each of chopped walnuts, dried cherries, and chocolate chips. I like the contrast between the tart cherries and chocolate. And who doesn’t love walnuts? Any other dried fruit — craisins, raisins, blueberries — would work as well.

At this stage, add your sweetener. I used 2 cups brown sugar, but any other sweetener would work as well.

Because this is a double batch, I melted a cube of butter in 2 quarts of milk.

Mix 8 eggs into a bowl with 1 teaspoon salt, 1 1/2 teaspoons nutmeg, 4 teaspoons cinnamon, and 2 teaspoons vanilla.


Slowly whisk the egg mixture into the milk mixture. Then pour the combined mixture over the bread bread and fruit. If you use chocolate chips like I did, they will melt in the warm milk mixture.


The dried bread quickly soaks up the milk mixture.

Pour the mixture into a greased 9-inch pan, making sure to distribute the fruit, chocolate, and nuts evenly through the mixture. Bake at 350 degrees for about 45 minutes. (Because we made a double batch, it took longer for the bread pudding to cook.) The pudding is done when a knife inserted into the center comes out clean.

Enjoy.

Bacon Cheese Scones

I love scones for breakfast. They are quick and easy to make; it’s fun to experiment and try new flavor combinations.

Rebecca likes savory scones. I start with a basic scone recipe and customize it depending on my mood that day.

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 5 Tablespoons cold unsalted butter
  • 1 cup heavy cream

Then its time for the flavorings.

  • 1 cup grated cheddar cheese
  • 1/2 cup (or more) real bacon bits
  • 1 to 2 cloves garlic, minced
  • Hot sauce to taste (I like Tabasco)

Preheat oven to 450 degrees.

Pulse flour, baking powder, and salt in your food processor. Cut the butter into 1/4 inch chunks and pulse until the mixture looks like coarse sand (about 5 to 7 times). Add cheese and bacon. Pulse once or twice. With your processor running on low, slowly add the cream and hot sauce to the mixture until a dough forms.

Remove the dough from the processor. Pat it out on a lightly floured surface until it is about 1/2 inch thick. Cut the scones using a biscuit or cookie cutter. I like to use a 2-inch square cutter.

Place the scones on a silicone baking sheet about an inch apart.

Bake for 12 to 15 minutes until the scones are golden brown.

When I bake scones, I always bring some in to the office for my colleagues. I like to take care of the people who take care of me.