Here are the best articles we found for the month of April:
My entrepreneurial journey started with a very simple, and admittedly somewhat lackluster, objective. I wanted to work for myself. That was pretty much it. I wasn’t out to put a dent in the universe, build a unicorn, or get on the cover of Inc. And I certainly didn’t set out to get an education on how to be an entrepreneur or run a business. I was still in my 20s and, well, to be honest about how I felt at the time, I knew all I needed to know.
However, along the way I came to appreciate that being an entrepreneur was, above all else, a journey of constant learning. One lesson after another came at me with a velocity and volume I could never have imagined. And no matter how prepared I thought I was, there was always a bigger challenge ahead. Read more here.
In 1994, Amazon founder Jeff Bezos was working in a lucrative career on Wall Street. But since he was young, he dreamed of being an entrepreneur. After graduating from Princeton University, Bezos worked for a technology startup. When the company failed, he went to work in the banking industry. With the advent of the internet, Bezos saw his entrepreneurial opportunity: Books! The rest is history. In reflecting back on that moment in time, Bezos said in the biography The Everything Store, “I knew when I was 80 that I would never, for example, think about why I walked away from my 1994 Wall Street bonus right in the middle of the year at the worst possible time. I knew that I might sincerely regret not having participated in this thing called the internet that I thought was going to be a revolutionizing event.” Read more here.
When Heather Emerson first started prepping meals in mason jars, it was purely out of convenience. She was living in New York City at the time, and looking for a cheap and easy way to prepare and store healthy meals.
Little did she know she was building the prototype for a zero-waste, plant-based meal delivery service that would take off like wildfire in her home state of Texas.
Heather was never what you would call a foodie, let alone a health-conscious foodie. “I’m from a small town in Texas, and I grew up on a meat- and processed food-heavy diet,” she says. So when she took a job at the flagship Whole Foods store in Austin, Texas, and found herself surrounded by vegan, raw-food enthusiasts, she thought they were—well, nuts. Read more here.
We’re all witnessing the effect that COVID-19 is having on businesses throughout the world. As CX expert Shep Hyken remarked: “In difficult times, it is more important than ever to maintain or boost the customer experience.” While standing up for customers is definitely a priority, it’s equally important to have a steady cash flow and ensure you don’t run low on reserves. Here are a few best invoicing practices that can help you maintain a balance. Read more here.
If you missed last month’s link roundup please check it out: