Against All Odds: Ten Entrepreneurs Who Followed Their by Wendy Harris, Wendy Beech

By Wendy Harris, Wendy Beech

Examine and be encouraged by means of the attention-grabbing real tales in the back of 10 prime lighting in black company this present day . . . whereas she won’t percentage the formulation for her world-renowned sizzling sauces, Vivian Gibson, CEO of The MillCreek corporation, is blissful to impart her recipe for reworking a fondness for cooking right into a multimillion-dollar firm. He went from sound asleep in relevant Park to heading an important movie construction and syndication corporation. Get the main points on how Frank Mercado-Valdes’s love of vintage black motion pictures ended in the construction of the African history community. At purely 34 years outdated, Alonzo Washington is head of his personal comedian publication publishing empire. learn how this devoted political activist used his genius for cartooning to advertise minority factors and make a fortune doing it. realize the compelling precise tales of the way those and 7 different African-American women and men beat the percentages to turn into a few of today’s so much profitable black entrepreneurs.In a sequence of intimate profiles, journalist/author Wendy Harris information the trails they traveled, the stumbling blocks they overcame, and the $64000 classes they realized alongside the way in which approximately what it takes to achieve enterprise.

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Extra info for Against All Odds: Ten Entrepreneurs Who Followed Their Hearts and Found Success (Black Enterprise Series)

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But he never wanted to train the new guys. He couldn’t see the bigger picture. Plus, there was always an issue where there was a lot of playing going on in the lube area. He would get out there and laugh and joke, and I would have to tell him to work. I had to let him go. It broke my heart because he also loved the business unconditionally and loved me and Doc, but he was costing me money. Booker suffered $150,000 in losses her f irst year in operation, because of bad hiring choices that she had made.

We did all of our recipes, exact food costs, theoreticals, average check covers, and other aspects of running the restaurant on the computer. For us, that was a learning experience because we had not been operating in the status quo of the hospitality industry. We didn’t go to the top-notch restaurant schools or get the right degrees. For the most part, we learned on the job so we had to be open to change in order to satisfy our desire to expand the business, and we were. But as a result of that change, the project was delayed.

By the f irst-year anniversary of Cabana, Booker was worn out and feeling as though she had bitten off entirely more than she could chew. Although positive experiences did occur, the bad seemed to outweigh the good, and made her question her reason for continuing. She lost customers, went through six inept managers, hired and f ired dozens of employees, and took a bath in unprojected losses. She wanted out. Even if Doc wanted to stay on, Booker was ready to bail. She called her longtime friend Lawrence to discuss the possibility of selling her interest in the business.

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