Virtually everyone he came across told him that it wasn’t possible. Famed Scottish golfer/commentator Sam Torrance advised John to “dream on,” and PGA Tour pro Darren Clarke told him that three years would be a more realistic time frame. Add to the mix a range of golfing injuries, family responsibilities, and a rigorous work schedule, and you can understand why there were so many doubters.
Dream On is the hilarious and inspiring story of how John achieved the seemingly impossible—from how the initial challenge took shape and the methods he used to dramatically improve his game, to that glorious day, less than one year later, when he broke par and played the best round of his life.
From the Trade Paperback edition.
Contents: Introduction; 1. It's all about the money - the good news; 2. It's all about the money - the bad news; 3. It's all about the money - a little story; 4. Focus on coffee for profit; 5. Great coffee (profits) come from great training; 6. Great coffee sales come from one thing - great taste; 7. It's all about the food; 8. There are three ways and only three ways to grow your business; 9. Be brave about your prices; 10. Know your figures and have a plan - a plan that works for you!; 11. Get accountable and know your figures; 12. Know your food cost for every single item; 13. Know your labour/wage cost and stay accountable; 14. It's your fault - get this and then get it again; 15. A coffee shop is all about people - and people need clear rules; 16. Make sure your employees understand the numbers; 17. Every pound is not equal. A pound earned is worth a lot less than a pound saved; 18. View your coffee business as if you were a customer; 19. View the business every day as if you were an employee; 20. Break the whole selling process down and make it better; 21. Keep your toilets spotless; 22. Treat lunch like a restaurant; 23. Create food stories about your star products and sell, sell, sell; 24. Get crafty with your menu and signage; 25. Watch your language; 26. Say hello; 27. Don't point and watch your body language; 28. Nod your head when asking a customer if they would like something; 29. Thank them; 30. The Granny Rule; 31 Keep the kids occupied; 32. Sell more coffee with cake and more cake with coffee Up selling and cross selling; 33. Sell more cold drinks; 34. Get your customer flow right; 35. Make it easy for the customer to buy; 36. Work out your lifetime customer value; 37. Consider the sizes - carefully; 38. Make it accessible and open. Make it all look great; 39 Use your sign wisely. Spend money and make yourshop look obvious; 40. Get creative with signage; 41. Avoid A"sour faced hagsA"; 42. Make the customers feel you care; 43. Use the list -cheapest marketing you'll ever do; 44. Create a catering side to your business; 45. Post the utility bills; 46. Incentives for saving money and making money; 47. Get creative with your marketing and steal ideas from other industries; 48. Create a A"bibleA"; 49. Beware staff attitudes towards business ownership; 50. Make a big deal of the big days; 51. Think wisely before you open your second shop; 52. Give a bit extra; 53. Work A"onA" the business not A"inA"it; And finally; Thanks; More from The Coffee Boys.
The poem consists of four cantos, each with a varying number of stanzas, and each stanza comprised of eight lines in iambic pentameter, the rhyme scheme being that of Byron's adaptation of the Italian ottava rima. The naval action on Lake Erie, in which the British force was defeated, forms the main subject of the opening canto.
Richardson has had unique access to untapped sources and unpublished material. By harnessing biography to art history, he has managed to crack the code of cubism more successfully than any of his predecessors. And by bringing a fresh light to bear on the artist's often too sensationalised private life, he has succeeded in coming up with a totally new view of this paradoxical man of his paradoxical work. Never before has Picasso's prodigious technique, his incisive vision and not least his sardonic humour been analysed with such clarity.
John Richardson centres his account on Heidegger’s persistent effort to change the very kind of understanding or truth we seek. Beginning with an overview of Heidegger’s life and work, he sketches the development of Heidegger’s thought up to the publication of Being and Time. He shows how that book takes up Husserl’s method of phenomenology and adapts it. He then introduces and assesses the key arguments of Being and Time under three headings—pragmatism, existentialism, and temporality—its three levels of analysis of human experience.
Subsequent chapters introduce Heidegger’s later philosophy, including his turn towards a historical account of being, and new ideas about how we need to ‘think’ to get the truth about it; his influential writings on language, art, and poetry, and their role in the Western history of being; and his claim that this history has culminated in a technological relation to things that is deeply problematic, above all in the way it excludes the divine. The final chapter looks at Heidegger’s profound influence on several intellectual movements ranging from phenomenology to existentialism to postmodernism.
A much-needed and refreshing introduction to this major figure, Heidegger is ideal reading for anyone coming to his work for the first time and will interest and stimulate students and scholars alike.
1. What is the one thing they wish they'd known before they started
2. What is the secret to success of their business and of great coffee shops and cafés in general.
Some of these owners have just one site and some have multiple sites and worldwide success but all are acknowledged as being exceptional.