When a shipping company hires a Captain for one of their ships he is being hired for his or her ability to run the ship. It should be clear, by the end of the first interview, whether or not a potential head grower a) accepts command of the “ship” as is, or, if they see changes they’d make, to let the potential employer know what those changes are, up front. If the potential head grower sees these changes as mandatory, it is their responsibility to make it known. For instance, I am NOT willing to work with an other-than-biological IPM SOP. This means need to let a potential employer know this, DURING THE FIRST SCREENING CALL. It is foolish to waste time discovering incompatibilities. It is in all parties’ best interest to know as much as possible about the other going into any business together. If you view your head grower as just another employee, rather than as the high-value team-member they are supposed to be, you’ll probably get just another employee. Reply
I agree with this sentiment, but it would take a headstrong fool to still use HPS bulbs (or any other type of HID lighting) in today’s era. Why expose yourself to increased maintenance costs, higher energy bills, and the risk of a fire in your cultivation rooms? Reply
Headstrong COO’s with not a clue about cannabis sink the company ship faster than Senior management. C-Suite’s must have a cannabis consumer in their midst to properly shake out the bullshit. Reply
I respectfully disagree with the broad strokes painted in this article. While it is true, you should not hire a jerk, unless the owner has experience operating a commercial cultivation, they should be hiring someone who has. You can talk to people and read all the articles you want about how to grow, but unless you have a proven track record in a garden, leave the design and implementation to a pro. For example, if someone with a career in selling widgets wants to open a fine dining restaurant and intends to be awarded a Michelin Star, they’re not going to hire a Chef and tell him how to cook. Same goes for cultivation. Know the difference between a Chef and a line cook. The Chef is an artist, who runs the kitchen and the team top to bottom. Line cooks take orders. Don’t be a backseat driver. Once you pick your team, trust them to do their job. As an owner, you have plenty to worry about, mainly how to sell the product in a timely fashion. Do not be an ant trying to tell the bees how to make honey. Reply
Zach sounds like a head strong grower. Definitely need a pro if you’re not one… if you had a choice of “head strong” (arrogance) or not, nobody likes an ass. I enjoyed the article and feel it’s accurate. Reply