She told ET Panache, "It is because when in a virtual meeting, everyone’s 100 per cent focus is on the subject of discussion. Whereas, in a regular office setting, one is always distracted by refreshments, calls, unannounced walk-ins and what nots. In the beginning of the lockdown, all of us directors made sure we have a dedicated working space, and uninterrupted connectivity. We started having meetings on every alternate day, then moved to weekly and now monthly. It helped each of our employees be at ease in this new normal. And thus became the go to way of working or meeting."
Tool aid
Zoom is the company's go-to conferencing app. For mapping productivity, they have been using task manager for smooth reporting and follow-ups, along with the robust ERP software that keeps working transparent. Nagpal usually changes her shirt for meetings.
"The biggest challenge was ensuring that all our teams were willing to make this change, and deal with what life has brought upon us. There was low motivation in employees pertaining to the uncertainty of the situation, and a sense of panic as to what comes next. Also, a large percentage of employees are over the age of 40, which means less hands-on experience with technology. With that being said, we have been lucky that our employees were willing to do whatever is required to ensure the achievement of organisational goals. We achieved that by being honest about everything, keeping the communication two way, and giving our employees all the answers, they were seeking. Once they had clarity, their loyalty was more than ever and together we stand tall as one powerful team who will face whatever challenges life brings us, and overcome them," she said.
Exercise notes Nagpal starts her day with quick stretches, mostly Surya Namaskar to ensure an energetic start to the day before heading down for breakfast.
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"Working with your father means breakfast is equal to business meeting, so this is when we usually decide our work timeline. The rest of the day is spent on phone calls or video calls or emails. To balance work and personal life, we adopted some rules for coexisting, for example, no work talk during dinner, and one hour gossip or games daily with my grandmother. We also spent a good amount of time with video streaming apps in the first month of lockdown. Now, however, we are all actively available at our sales and site offices. Other than the corporate offices, almost everything is back to normal, rather the new normal," she said.
Food choices Nagpal's whole family has been quite motivated to eat right. They have collectively been fasting intermittently, and incorporated a lot of changes in the way their food is cooked.
"Also, we ensure we walk at least 8-10k steps a day with my father winning every day with 16,000 steps average. Counting my steps, that’s an absolutely new addition to my lifestyle. Plus, before the lockdown, I was always a food critic but I couldn’t cook to save my life. Now, I’m a full-blown chef with quite the connoisseurs’ skills," she said.
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Lockdown Skills: Swati Piramal Learnt The Science Behind Making Gelato, Vikas Khanna Mastered Art Of Food Photography
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Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.
The three months of the coronavirus-induced lockdown were a productive time for India’s top business leaders, who’ve ventured outside their comfort zones to learn new skills.
Here are the top bosses, in their own words, talking about what they’ve mastered.
Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.The three months of the coronavirus-induced lockdown were a productive time for India’s top busine..
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Yash Dongre Business head at House of Anita Dongre
“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking took centrestage. Benaisha makes the best chocolate mousse cake. It’s made with dates, almond flour and coconut milk — it’s a huge hit. I find baking therapeutic. It’s a precise activity where the outcome is as perfect as the work that goes into it. If you follow the instructions, the end result is good. I love that.”
Yash Dongre Business head at House of Anita Dongre“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking to..
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Radhika Ghai, Co-founder, ShopClues
“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the time and leisure to introspect, about things left behind and the invaluable lessons I’ve learnt. It’s been great to purge myself of the mental and physical baggage I’d been carrying.”
Radhika Ghai, Co-founder, ShopClues“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the tim..
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Suresh Rajan Founder, LCR Capital Partners
“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a productive and necessary evil.”
Suresh Rajan Founder, LCR Capital Partners“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a pr..
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Dr Swati Piramal, Vice-chairman, Piramal Enterprises
“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise and depends on titration of flavours.”
Dr Swati Piramal, Vice-chairman, Piramal Enterprises“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise..
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Kamal Nandi Business head, Godrej Appliances
“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a foodie and love trying out new cuisines wherever I go. But with the lockdown, since travelling and exploring other cuisines weren’t possible, I found an alternative: Cooking.”
Kamal Nandi Business head, Godrej Appliances“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a..
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Vikas Khanna, Chef
“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Vikas Khanna, Chef“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM
“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my family, and nobody wants to have any other bread now.”
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my fa..