Dutchman’s Stroopwafels may be the first business to cook on a bicycle in Sacramento, but local entrepreneurs have been finding creative ways to combine the area’s twin passions for cuisine and cycles for decades.
Recently, my boss held a meeting with my direct reports where they filled out a survey about my performance as their manager. When my boss shared the results with me, he disclosed that “someone” mentioned I wasn’t allowing my team to learn, but rather I was micromanaging them. In discussing my frustration with a peer, she expressed that he is not allowed to do this. Can you shed some light?
Discernment is a criminally underused tool of business owners. We often forget that the one person who knows the most about a company’s vision, mission, budget, team capacity, goals, strengths, weaknesses, projects and growth potential is not the random person who wandered into the store — but the owner of the business.
In an increasingly crowded digital space of bloggers and influencers, Melissa Johnson, founder of the Sacramento-based lifestyle blog Best Friends for Frosting, knew she had to create a thumb-stopping moment to stand out.
Employee classification is already murky territory for many business owners, and recent changes have further tightened requirements. Yet, with huge penalties attached to mistakes, the laws are critical to understand.
There’s a lot of controversy about team-building exercises in the corporate world. Do they really boost morale? Does rappelling down a cliff actually build trust that translates into a more productive accounting office? Is retreating worth the time and expense?
Dilemma of the Month: My business is quite seasonal. We have work year round, but in the off-season we don’t need the same number of employees. It’s just not profitable to keep everyone on the payroll 12 months out of the year. Can I drop hours? Can I lay people off and rehire? Are there things that make one option better than the other?
At age 14, Jake Van Ry is already an all-star in the Foothills food truck scene.
While a cottage food career comes with plenty of challenges, Karla McNeil-Rueda has leveraged it as an opportunity to create her own vision of success.
Stephanie Stiavetti had an IT job that she liked in Sacramento, managing a company’s servers, mobile devices and computers. Yet her real passion was cooking. She had attended culinary school, designed recipes, dabbled in freelance food writing and had even written a cookbook.