53 Work “on” the business not “in”it
This is the biggie – this is your big extra one. When we were kids
and got a new book, most of us probably loved to go straight to the
back page and see what happened at the end of the story. To see
the happy ending.
So that’s why we put this one here – because it’s so important.
And it is a happy ending because it’s about helping you to make
moneyeven when you’re not there.
It’s almost as important as
our it’s all about the
moneyrants. You are not
a cook or a fancy chef or a
till assistant – you are a
business person. That
doesn’t mean that you
can’t serve any customers
or make the odd cake, but
you have to shift at least a part of your day to the process of
running the business – of working “on” and not “in” your business.
What happens to most people who open almost any food business is
that they have a dream of being able to cook “full-time” or “serve lovely
food” rather than have to put up with the tedium of their previous daily
job. This misguided notion is often converted into a strong conviction
by a few well meaning guests at dinner parties they hold at home.
Wake up to working on the
most important thing ...
“Once you have a clear picture of
your priorities- that is values, goals,
and high leverage activities-
organize around them.”
Stephen Covey99