Check out these links to Inc. magazine for some helfpul articles on Closing the Sale and on Cold Calling…
Archive for May, 2010
Check out this link. As the IRS steps up enforcement of 1099/Independent Contractors, a perceived dodge of healthcare reform, temporaries make a great alternative for our customers.
The next principle outlined by Covey in Predictable Results in Unpredictable Times is to “Do More With Less.” Duh! Really! Haven’t we been doing that already???
Well, what Covey is presenting is NOT just work harder or get more of the same work with less people! What he means is DO MORE of the RIGHT AND VALUE ADDED THINGS and DO LESS of the NON-VALUE ADDED STUFF that clogs up our days.
The way to do that is to focus on customers and employees, on what they need. Eliminate, stop doing, or outsource all other things! If it wastes your time and energy and a customer or employee doesn’t get any value out of it then STOP!
The second great challenge a company faces in unpredictable times is a breakdown in trust—between co-workers, with customers, between the field and the home office, between brands or branches or managers. You name it. And when trust breaks down, even a little bit, then everything moves slower. People aren’t as motivated to help. Good ideas don’t get shared. Approval requirements to do anything are multiplied. And on and on.
So, how can we keep that from happening here and learn to move a the speed of trust?
- Create transparency.
- Tell the truth.
- Keep commitments.
- Extend trust to co-workers and to your team.
Covey talks about trust dividends and trust taxes. Dividends come as you demonstrate trust building behavior; taxes are collected when you don’t.
Wow! What a place. Maraya Mediterranean Restaurant in Orlando (southside). Bad location. Bad accessibility off the road (intersection of Sand Lake and Orange Blossom Trail. Bad neighborhood.
So who cares? The food is beyond description. Last night I had the lamb with special pasta (made just for me), great Spanish wine, and baclava. Yolette (the chef and owner) spoils you from the moment you walk in (I call her “Mama”) and brings all kinds of things to taste. There is no such thing as enough. The lamb is the best I’ve ever had and I’m a lamb expert!
I love to find these locally owned, non-chain restaurants. When they are good I will tell you about them. When they are fantastic, then I say YOU MUST EAT THERE!