Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/123797

Contents of this Issue

Navigation

Page 44 of 103

THE EDUCATED RETAILERS' GUIDE 1. Without good finance, we fail. Money is not the main driver for me in anything I do. It's a helpful tool, but it's never been the height of my sense of achievement. Nevertheless, money remains an important piece of our existence. It does not buy happiness, but it does buy some of the stuff that forms a secure foundation, without which a mindful life is nearly impossible to construct. If we have little or none of it, we're going to have a hard time. Without trying to oversimplify things, good finance is about having about as much money as we think we need, and about living accordingly, and effectively, within those means. This natural law is all about getting some clarity on what financial success means to us, and then going after it. It's about living sustainably and responsibly, and giving to the community and to others. It's about managing our cash flow well enough that we're not freaking out about it every Friday morning. More than anything, it's about having a positive personal relationship with money. Like any relationship, our bond with money can be positive, prominent, productive or pretty much tortured. Personally, I'm going for a healthy mutual respect, an abundance mentality and, through my work, a chance to contribute positively to the cash standing of those around me. 2. Successful people believe in their work—and so do others. If we're successful in life, we believe in what we're doing. Our excitement and good energy carries through to those around us, who are in turn energized by the positive energy. Our work is attention-getting, attractive, different, emotionally engaging and thoughtprovoking. It's true of film, business, art, sports and, certainly, specialty food. By contrast, people who are mostly just passing time or getting by rarely have that glow, that buzz about them. Whether it's being a brain surgeon, baker or banker, the Summer Fancy Food Show Booth 447 42 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2013