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/68592
THE EDUCATED RETAILERS' GUIDE Making Better Use of Time Ari Weinzweig shares ten practical tips for getting the most out of your hours at work and in life. BY ARI WEINZWEIG I n the May/June 2012 issue of Specialty Food Magazine I introduced universal themes to improve how you interact with time to be more productive and have a more balanced life. In the second part of this series on time management, I'm presenting specific advice on making better use of your time. The tips that follow have helped me enor- mously in making the most of my time over the years. Try one on for size, or try them all. And when you find other tips of your own, by all means, send them my way. I'll take all the help I can get! 1. Get Organized This one is hardly shocking, but being organized is so surprisingly uncommon. I've met so many nice people who work very hard but they have a hard time remembering what they're working on. A small bit of organization can make a big difference. As Jim Munroe wrote in the comic book "Time Management for Anarchists" (and for a great little film clip of the same name): "When you develop a habit of writing down stuff, and [referring] to it often enough, you'll JULY/AUGUST 2012 65