Specialty Food Magazine

MAR 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/55461

Contents of this Issue


Page 38 of 63

THE EDUCATED RETAILERS' GUIDE EXPANDING the Job Description Tapping into employee skills beyond those of their core duties can dramatically increase staff loyalty and satisfaction. Ari Weinzweig explains the One + One philosophy. BY ARI WEINZWEIG W ould you be interested if I told you I had an inexpensive, ethically oriented idea that would reduce turn- over, improve staff satisfaction and build bonds across all parts of your business? Of course you would. At Zingerman's we call this innovation "One + One," and it's worked for us for a long time. I began to appreciate the idea years ago when I read the article, "Employee Engagement: Beyond the Fad and Into the Executive Suite," by Theresa Welbourne, Ph.D., then a professor at the University of Michigan's Ross School of Business. The piece appeared in the Drucker Foundation's journal, Leader to Leader. Welbourne's whole article was helpful as it shared how-to tips on getting staff more engaged in an organization. But one particular insight in her essay struck me—and stuck with me—more than any other: "Employee engagement improves when employees are successful in both the core job and the non-core roles." 36 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAR 2012