Clifford Chance is playing ketchup

In today’s economic climate the key is to get the most from everything. Did you know, for instance, that you can make a bottle of ketchup last longer by adding a few drops of water? This is why you read The Lawyer.

Did you also know that by promoting a referral culture among your partners, a prized banking client can become an equally valuable corporate client?

Well, that was the message at Clifford Chance’s most recent partner conference in Barcelona (the client bit, not the tomato sauce). Global managing partner David Childs waxed lyrical about the need to stop partners working in silos and to start leveraging the firm’s banking clients to provide work to other areas (see story), while senior partner Malcolm Sweeting spoke about making the most of the firm’s offices across the globe.

This isn’t the first time this year that Clifford Chance has emphasised utilising resources to maximum effect. The firm appears to be on a bit of a cost-saving drive of late. In May we reported that the firm was shifting its London corporate team to the same floor of its Canary Wharf building and trialling open-plan for its lawyers.

Efficiency is nothing to be scoffed at, but if you do happen to be a lawyer at Clifford Chance having lunch in the canteen and your ketchup tastes a little watery, you’ll know why.