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 72 of 159

you don't study and stay engaged and on the cutting edge, you're simply a lot less likely to succeed. I don't mean you shouldn't take time off, go to your kid's soccer game or have hobbies. But failure to study and to work hard—holding back instead of giving your all—aren't likely to get you far. Or stick to the bare minimum. The surest way to make sure you don't suc- ceed is to slack off. Of course, if you're fine with the status quo there's a lot to be said for goofing off and having a good time. But if you aspire to higher levels of achievement, a steady diet of slacking will lead to perpet- ual frustration, serious bouts of anger and a solid base for a cynical worldview. And if the boss is slacking, problems are sure to follow. Let me restate that none of these positive behaviors are overly complicated or at all shocking to anyone who's given the quality of their leadership even the slightest bit of consideration. And if you haven't been lead- ing in this way, you can improve. Transforming an ineffective, angry organization into a happy, courteous, effec- tive one isn't an overnight activity. But start- ing to live this small stuff effectively every day is a good way to start and it also improves the quality of your business across the board. Employees with victim tenden- cies ultimately exit positive organizations for more victim-friendly fields elsewhere. And conversely, leaders who consistently behave in a positive and courteous way make their business that much more attractive to others who like to behave that way too. None of this stuff is fancy, but it sure is effective. It won't ever get headlines, but it will help you make headway. And remem- ber, if all else fails, even when things are bad, and getting worse, it's always caring and constructive to be considerate. |SFM| Ari Weinzweig is co-owner of Zingerman's Delicatessen in Ann Arbor, Mich., and author of Zingerman's Guide to Giving Great Service and other books. For more information, visit zingtrain.com. Winter Fancy Food Show Booth 663 JANUARY/FEBRUARY 2012 71 Winter Fancy Food Show Booth 3108

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