What’s Fine about The Future of Food as a Business (more f’s)
During the Great Recession, many restaurants went under. Their business models of $35 entrees and $150 bottles of wine just weren’t working any more at a time when mortgages were failing and people were losing their jobs. But by 2010, new restaurants started to open...F*** **U, 2020
Are you ready for 2020 to be over already? It seems like we keep getting hit physically, emotionally, financially, and politically. I wouldn’t blame anyone who wants to just crawl into a ball with their favorite blanket, zone out on Netflix and drink through their...Team Building is a Matter of Culture
Plant what you want to reap. Company culture results from the organic material you plant. What attitude do you want to have in your company? Collaboration? Results-driven? People first? Strong work ethic? Accountability? Inclusion/diversity? Innovative? Who doesn’t...Having Perspective: Past, Present, Future
“unprecedented” “unusual” “unknown” … in this moment, typical pragmatic thinking is out the window… or is it? Using the past to predict the future: While a business typically compares year-over-year fundamentals to...What does the Coronavirus Pandemic mean to you, your loved ones and your business?
Collectively we are all dealing with information overload from medical and governmental agencies. Please follow your heart for your personal safety and to ensure those you are responsible for stay well. As a consultant celebrating my 19th anniversary on May first, I...You have a plan, but…
Do you know where you want to go, but……..for some reason, you can’t seem to get there? In life, in business…..we often make plans that don’t seem to pan out Why is that? We can blame circumstances; we can blame others; we can blame ourselves. But most likely, it’s one...Winter Fancy Food Show: My Takeaway
The 45th Winter Fancy Food Show in San Francisco was the best ever, having matured to include data analysis, trends and concepts that resonate with today’s consumers giving attendees a richer, more robust experience. To find out more about this event, go here. I...Getting ready for the Fancy Food Show?
After doing over 100 specialty food trade shows, my Coach Maz #1 tip is… Be curious. Ask questions. Engage your prospect. Don’t make it all about you. How? Have a 30-90 second elevator speech that tells your story. Then ask your first question: What brings you...Business Focus and Strategic Thinking
CoachMaz recently had the pleasure of being on the Javier Morquecho Show, a podcast about learning to start, grow and scale your business. Listen to the entire show below and read a snippet of the transcript. Deb: Thank you for having me, Javier. Javier: Yeah, and so...Contact Coach Maz
Deb Mazzaferro
Coaching & Consulting for the Specialty Food Trade
Tel: 727-258-8015
Cell: 941-350-5723
