Specialty Food Magazine

JAN-FEB 2012

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://www.e-digitaleditions.com/i/55305

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Page 66 of 159

THE EDUCATED RETAILERS' GUIDE The Do's and Don'ts of Effective Leadership, Part 2 The key to becoming an inspiring boss begins with how you choose to behave toward your staff. Here is the second part of a two-part series on how to create a culture of responsibility, foster positive energy and be the kind of leader that attracts—and keeps—great employees. BY ARI WEINZWEIG I n Part 1 of this feature that ran in the November/December 2011 issue of Specialty Food Magazine, I began a discussion on the subject of bad bosses. The idea was sparked by a conversation with a friend who has a good job but struggles with an employer who is erratic and undermines both her efforts and the efforts of other people on staff. My friend likes her job, but that doesn't make up for the spirit-killing nature of working for someone with these habits. I do believe that bad bosses can change if they want to. Our conversation inspired me to create a list of behaviors that are common among effective leaders. JANUARY/FEBRUARY 2012 65 © 2011 TRAVIS FOSTER C/O THEISPOT.COM

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