ThePromotionalGuy.com
August 4, 2007, 04:57 PM
Pickle,
Basically, to answer your question, Gordon I'd appreciate any info Harvey could give regarding avoiding the bog-down phenomenon.... basically, a "how-to" for operations.... what he has learned since he last taught his concepts... why he considers all of that "historical information."
Thanks so much.
One method I've read about, that seems to be making smaller businesses larger is employees being made part owners.
They experience and share in the ups and downs in business. When the business prospers, they prosper. When the business loses profits, they lose profits.
Publix, the largest employee owned supermarket chain, does this and the employees seem to be all hands on and very much interested in what happens through daily operations.
Here's some quick facts about them:
Publix Facts (http://www.cfdc.org/home/letters/food/foodsuccess.aspx)
Woody Quiñones
The Promotional Guy
Basically, to answer your question, Gordon I'd appreciate any info Harvey could give regarding avoiding the bog-down phenomenon.... basically, a "how-to" for operations.... what he has learned since he last taught his concepts... why he considers all of that "historical information."
Thanks so much.
One method I've read about, that seems to be making smaller businesses larger is employees being made part owners.
They experience and share in the ups and downs in business. When the business prospers, they prosper. When the business loses profits, they lose profits.
Publix, the largest employee owned supermarket chain, does this and the employees seem to be all hands on and very much interested in what happens through daily operations.
Here's some quick facts about them:
Publix Facts (http://www.cfdc.org/home/letters/food/foodsuccess.aspx)
Woody Quiñones
The Promotional Guy
