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The Cereal King: How W.K. Kellogg Got His Start
If it were not for the ingenuity of W.K. Kellogg, the world today might never know flaked cereal. A master marketer and inventor, Kellogg revolutionized the breakfast food industry when he decided to start his own company and sell toasted corn flakes back in 1906. Today, that same company has grown to include almost 26,000 employees and earns over $11.5 billion in revenue.

Lesson #1: Market Your Product as a One of a Kind
When Kellogg and his brother first came up with their idea for toasted corn flakes, it was a novel one. But at the same time, there were another 40 companies in Battle Creek, Michigan producing cold cereals. Corn flakes might have been unique, but the breakfast food industry was rapidly growing, and Kellogg knew he had to find a way to make his product stand out from the rest. He found that way through marketing.

Lesson #2: Do Not Be Afraid to Go Against the Grain
Before Kellogg burst onto the scene, the breakfast food industry was bare to say the least. In fact, the entire prepared foods industry was lacking in depth. There were no canned foods and little refrigeration. People also had little knowledge of nutrition. Residents in Kellogg’s home state of Michigan only knew what they were used to: preserved meat and bread that had been baked over their open fires. Grains, vegetables, and fruits were not a common occurrence in diets.

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Business Building Breakfast 3
Today's Business Building Breakfast is create your very own breakfast club!

Should You Buy a Food Franchise?
If you’re thinking about buying a franchise, chances are you’ve considered one of any number of food franchises, and for good reason. Fast food franchises have changed the way America eats and are among the oldest and biggest franchises in the U.S. But are you aware that food franchises can also be among the most challenging businesses to run? Before you invest too much time looking at which food franchise to buy, take time to weigh the advantages and disadvantages of owning a food franchise to determine if you have what it takes to be successful in this business.
The Power Breakfast
Everyone talks about the Power Lunch, but a good variation is the Power Breakfast. The main aspects of a business lunch, or a business breakfast are enjoyable conversation, business discussion, and agreement. The sharing of food is a minor ritual that binds people.

Mentors – Do you have one?
I had a meeting with one of my clients the other week for breakfast and as we were finishing up and attempt to schedule our next meeting, we ran into a conflict. He could not meet with me on Tuesday for breakfast, that was the day every week he had breakfast with his mentor, and he had to buy. Not a strange story, until you add the fact that my client was 65 and his mentor, 82.
Eating For Success: Breakfast For The Busy Corporate
The first place that we cut corners when we are busy or stressed is our eating and in particular our breakfast. The food you eat forms the very building blocks of your body, but most of us have lost sight of the fact that food is fuel and that the purpose of eating is to provide our bodies with the tools they need for energy, functioning, building and maintenance. We eat for a variety of different reasons, none of which relate to the idea of providing our bodies with quality fuel. We eat unconsciously, we use food to fill emotional voids or to be sociable and we fill our bodies with things that we all know aren’t good for us – in effect, rather than using food as essential fuel, we use it to inflict damage on ourselves.
The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

Bridges and Walls
Each time we interact with another person, we are given the opportunity to build a bridge or a wall. There are no neutral meetings among people. Each contact either builds up or tears down the relationship. Recently, I had the opportunity to have breakfast and lunch in the same hotel dining room on the same day. During breakfast, it was a bit crowded and the food was somewhat slow in coming; however, the waitress was polite, pleasant, and professional. She inquired about me and the purpose of my trip. She seemed to genuinely care. I was left with a very positive impression of what otherwise could have been a mediocre to poor experience.

HACCP - A State of the Art Approach to Food Safety
A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada. The ISO body has published the new system as Food safety management system as ISO 22000: 2005 as Food safety management system - requirements, which cover all FDA requirements through various clauses of ISO 22000. New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. HACCP focuses on identifying and preventing hazards from contaminating food.
Make Small Commitments. Get Big Changes.
Taking Care of You Drink plenty of water. Eat breakfast like a king, lunch like a prince and dinner like a pauper. Eat more fruits and vegetables and eat less that is manufactured in processing plants. Avoid eating food that is handed to you through a window. Live the 3 E's -- Energy, Enthusiasm and Empathy.

Robert Oscar Peterson, Founder of Jack In the Box
I pick up breakfast most every workday morning from a nearby Jack In the Box, so it would be only natural for me to eventually research the internet and write an article about my favorite fast-food restaurant. This article was published in Mazon Associates, Inc. November 2011 company newsletter, Building Bridges. I hope you enjoy reading it as much as I enjoyed writing it!
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