This week in charts
Household debt to income
Wood pallet pricesPrivate equity and venture capitalFinancial assets as a % of GDPAIAffordabilityValuationsMagnificent 7 tradeSector fund flowsTech stocksJobhunters flood recruiters with AI-generated CVs
About half of all job seekers are using artificial intelligence tools to apply for roles, inundating employers and recruiters with low-quality applications in an already squeezed labour market.
Candidates are turning increasingly to generative AI — the type used in chatbot products such as ChatGPT and Gemini to produce conversational passages of text — to assist them in writing their CVs, cover letters and completing assessments.
Estimates from employers and recruiters who spoke to the Financial Times, as well as multiple published surveys, have suggested the figure is as high as 50 per cent of applicants.
Many recruiters are now contending with large volumes of AI-generated CVs from candidates who have used the tools to polish their personal statements and add key search words. The actual figures could be higher, some added, but these estimates are based on those that are obviously detected, usually because they have been cut and pasted without editing.
Neurosight, in a recent survey of 1,500 student jobseekers, found that 57 per cent had used ChatGPT to support job applications.
It also discovered that those who used the free version of ChatGPT were less likely to pass psychometric tests, while those who used the paid-for version were highly likely to.
Many employers and recruiters are hopeful that, if a candidate has cheated or lied in the process, the final in-person or virtual job interview will catch them out.
Manufacturers Axe Products as a Factory Slowdown Lingers
Manufacturers are making too much stuff.
Companies including Rockwell Automation Inc., pool-pump maker Pentair Plc, water-technologies giant Xylem Inc. and electrical equipment manufacturer Hubbell Inc. are culling product lines as they lean into variations of the operating principle known as “80/20.” The idea is that 80% of a company’s profits can often be traced back to just 20% of its products or customers, meaning that a considerable amount of any particular manufacturer’s output simply isn’t worth the added cost and complexity. Thinning out less-desirable product lines can help companies focus on the parts of their business that make most of their money and avoid time-consuming distractions.
The operating ethos isn’t new. The 80/20 rule, also known as the Pareto principle, traces its roots to the work of early 20th century Italian economist Vilfredo Pareto. Illinois Tool Works Inc. and Idex Corp., among others, have championed this philosophy for years. But the strategy’s productivity benefits have taken on new relevance as manufacturers contend with a period of prolonged sluggishness. The second-half sales recovery that many industrial companies factored into their earnings guidance for 2024 is failing to materialize. A growing number of manufacturers are instead warning of weakening demand and mounting project delays, as high interest rates and political uncertainty take their toll.
The economy is at the “edge of a significant slowdown,” Antonio Pietri, CEO of industrial software company Aspen Technology Inc., said in an interview. “Everyone is being a bit more cautious.”
This week’s fun finds
How Sharing Recipes Brings Fans Together
Food is threaded throughout all sorts of fannish practices and experiences. The officially sanctioned offerings are often the most visible—think of a theme park, where most things you put in your mouth will have an ostensible connection to a fictional world. This can vary from simple branding to full-on recreations of something characters eat or drink. Official cookbooks span this range, too—and often have mixed results. Who hasn’t bought the cookbook for their favorite show or book only to find very ordinary recipes with half-hearted ties back to the source?
Really trying to capture the food of a fictional world often falls to fans themselves—after all, they’re the ones who have the time, interest, and collective imagination to get canonical food from page or screen to the table. That might mean cataloging every food reference in a work, or creating themed meals to pair with a re-read or re-watch. Sometimes it’s about direct recreations: on the wildly popular Binging with Babbish YouTube channel, for example, chef Andrew Rea recreates screen-accurate versions of fictional food—say, the nachos from The Good Place, or the ratatouille from, well, Ratatouille. Fans can simply enjoy watching fictional foods come to life, or they can cook them in their own kitchens, too.