I like steak. I've become pretty good at grilling my own. Of course, I have to buy the steak and prepare the grill and season the meat and light the charcoal and build the fire and clean up the mess and make the side dishes, but the results can be quite tasty (if time-consuming). Of course, being an amateur, I also run a high risk of ruining the steak.
So, when I want a perfect steak, I go to Morton's. It may seem a more pricey option at first glance, but their professional grillmasters cook the steak, make the sides, serve it up, and clean up the mess. And if there is a problem with the steak, they fix it.
Could I make a steak like Morton's? Probably if I invest in a broiler like theirs, find a reliable source of prime beef, experiment until I discover their seasoning mix and spend countless hours (and piles of red meat) practicing before I'd be able to prepare steaks as well as they do. Is it worth that much trouble and expense (especially given the limited amount of steak I'll be eating)? Probably not.
My point? There is a current push among some commentators for companies to bring electronically stored information (ESI) processing in-house, claiming that the cost savings will justify the expense. Certainly, there are aspects of managing ESI that can - that should - be handled in-house. But when it comes to processing and hosting, do any companies other than the largest need that kind of steak-grilling capacity and what is the true expense?
Bringing It In Is Rarely Practical
A couple of recent white papers by ESI consultants George Socha1 and Brian Babineau2 appear from their titles to suggest that companies should try to bring their ESI processing in-house. A closer examination of both papers, however, makes the costs and hazards of doing so rather obvious, and even Socha and Babineau concede these pitfalls.To Continue Reading: Click Here
Source: Metropolitan Corporate Counsel
By: Gary Wiener