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: https://specialtyfoodmagazine.epubxp.com/i/55305
THE EDUCATED RETAILERS' GUIDE Or just let them figure every- thing out on their own, every time. Some supervisors get angry at their employees when they have the nerve to ask for assistance. This sort of situation brings bad energy and excessive anger into the workplace. Victims are probably the only ones who can find some solace in it—they knew it was all a set-up from the start. 17. STUDY HARD Winter Fancy Food Show Booth 757 I don't mean to sound old-school but, seri- ously, you've got to study hard if you want to have any serious shot at success. I've been out in the world a long time now, and I've never yet met anyone, of any age, in any field, who was great at what they did that didn't work incredibly hard. Whether it's a scien- tist, sax player, sandwich maker or shooting guard for the Celtics, the people at the top generally get where they are for a reason, and that reason is not (I'm pretty sure) interven- tion from on high. As Hugh MacLeod wrote in his book, Ignore Everybody: "If somebody in your industry is more successful than you, it's probably because he works harder at it than you do. Sure, maybe he's more inher- ently talented or more adept at networking, but over time, that advantage counts for less and less. Which is why," he adds, quite accu- rately, "the world is full of highly talented, network-savvy, failed mediocrities." Working hard at something may not make you the best, but as Rodger Bowser, one of the managing partners at Zingerman's Deli, once said, "The world is run by people who show up." That means both literally— showing up for meetings, planning sessions and other such stuff—and intellectually. If I've never yet met anyone, of any age, in any field, who was great at what they did that didn't work incredibly hard. Winter Fancy Food Show Booth 521 70 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com