How to Succeed When Times Are Good, Bad or In Between
- UNDERSTAND THE BARRIERS THAT MAY BE HOLDING YOU BACK
- DISCOVER THE 3 MINDSETS THAT DETERMINE YOUR SUCCESS
- EMBRACE DISCIPLINE TO TURN IDEAS INTO TANGIBLE RESULTS
- STRENGTHEN THE CONTACTS THAT MATTER TO YOU MOST
- INNOVATE AND ADD VALUE TO WHAT YOU'RE ALREADY DOING
ABOUT THE SEMINAR
Whether the economy is up, down, rising or falling influences your success - to a degree. What matters even more is something within your direct control: your economy, the economy of one. In this stirring presentation, internationally renowned speaker Mark Sanborn shares mindsets and methods that will keep you winning, growing and succeeding, no matter what's going on in your world. You'll learn practical ideas for overcoming obstacles, creating value, innovating continuously, connecting with key contacts, practicing gratitude and much more. And it's not just a "feel good" seminar, as these strategies will inspire, inform, and help you generate the results you need to create perpetual achievement in every area of your life.
ABOUT THE TRAINER
Good afternoon. By a show of hands, how many of you are here? That's a good question to ask. Just a few months ago I was in St. Louis speaking to the St. Louis Chapter of the National Speakers Association and one of my colleagues, a speaker named Scott Ginsburg, raised his hand during the question and answer session and said, "Mark, what are the three or four things you do every day to ensure your ongoing success?" I thought that was a great question, because what Scott asked me to do was to boil it down to the irreducible, to the things that I needed to do every day, the daily disciplines, the regular routines that would not only make me successful, but help me stay successful. And that's a fascinating concept. Let's look at more. More is quantity. What is it that you could do more of that is valued by your customer that doesn't cost too much to provide. A restaurant opened in community some time ago. There was a 90-minute wait to get in. This particular restaurant brand was big food; steaks that hung off the plate, potatoes the size of footballs, cake the size of your head. The food was huge and so people would line up to go and to eat at this restaurant. We waited 90 minutes and we had dinner. We went back a month later, we waited 60 minutes, we had dinner and at the end of the meal, I had an epiphany. The food sucked. It was big, bad food. It really wasn't very good. And it dawned on me, the restaurant knew that if you gave people a lot of something, even if it wasn't the best, they'd appreciate it. Now when you run a restaurant, your big expenses are the building and the lease, and the employees. So this particular restaurant said, "We're not going to be the best food, we're going to be the biggest." More is quantity. What could you provide your customer or your boss that he or she values that wouldn't cost you much more to provide. The second key is better. Better is quality. It's rare how little we think about what it is the people we value, our customers, our colleagues our boss, our employees really value and find out what it is. I'm going to give you an definition today, and with a degree in economics, I can tell you that value is a ratio between cost and benefit. That's the technical definition of value. But I want to give you the philosophic definition of value so that you can perpetually achieve by continually producing value. And the equation is this, V=E+E+SE. Value, V, equals E plus E plus SE. The first E is expectation, finding out what the people you value expect from you. I believe that most relationships, whether it's at work or at home, end because of a value disequilibrium. People want one thing but they get another.