"Deftly and compassionately captures [Ben's] genius in all its entrepreneurial splendor...This tale will keep you entertained."--New York Times Book Review. A former CEO of Ben & Jerry's tells how two '60s holdovers built a single ice cream store into one of America's hottest companies. From modest beginnings--opening their first ice cream shop in a renovated gas station--to entrepreneurial challenges, including their clash with Häagen-Dazs, to becoming a miltimillion dollar company, Lager provides an insightful insider's account of Ben & Jerry's ice cream empire.
Published in paperback for the 20th anniversary of Ben & Jerry's Homemade, Inc.--the business philosophy of a company that has won the taste buds of America as well as earned the admiration of Wall Street.
The must-read summary of Fred "Chico" Lager's book: "Ben & Jerry's: The Inside Scoop, How Two Real Guys Built a Business with a Social Conscience and a Sense of Humor". This complete summary of the ideas from Fred "Chico" Lager's book "Ben & Jerry's: The Inside Scoop" tells the story of Fred "Chico" Lager's experiences in creating this brilliant business. Indeed, in less than 15 years, Ben & Jerry's grew from an ice cream parlour in an abandoned gas station in Burlington, Vermont, to a publicly traded corporation with annual sales of over $100 million. But what characterises Ben & Jerry’s is that this company made it to the top while remaining one of the most innovative, progressive and socially responsible businesses in the world. They stayed true to their vision, fought for what they believed was right, and were generously rewarded. Added-value of this summary: • Save time • Understand the key concepts • Increase your business knowledge To learn more, read "Ben & Jerry’s: The Inside Scoop" and discover an inspirational story of two entrepreneurs struggling with their young business and making it a success.
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.
Please note: This is a companion version & not the original book. Sample Book Insights: #1 Ben and Jerry were two of the chubbiest kids in their seventh-grade gym class. They were lagging far behind the other runners, and Ben didn’t have much self-confidence. But he was extremely bright. #2 Ben was a typical suburban kid who enjoyed hanging out with his friends and going on cruises in his father’s car. He was not very interested in academics, but he applied to only one college, Colgate University, in Hamilton, New York. #3 When Ben and Jerry returned to Merrick for their sophomore years, Ben considered dropping out of college to pursue a career in ice cream. He met with his fellow deferment carriers and drank a watermelon primed with a bottle of vodka. Everyone agreed not to look up their numbers until they were all together. Ben drew high numbers, under 50. #4 Ben returned to upstate New York in 1971, this time to Saratoga Springs, where he enrolled at Skidmore College as an exchange student from Colgate. He thrived on his education for the first time since Buck’s Rock. Unfortunately, since he had dropped out of Colgate, he couldn’t really be an exchange student at Skidmore.
It doesn't matter how old you are or where you're from; you can start a profitable business. The Young Entrepreneur's Guide to Starting and Running a Business will show you how. Through stories of young entrepreneurs who have started businesses, this book illustrates how to turn hobbies, skills, and interests into profit-making ventures. Mariotti describes the characteristics of the successful entrepreneur and covers the nuts and bolts of getting a business up, running and successful.
Your Perfect Right—the leading assertiveness guide with over 1.3 million copies sold—is now fully updated and revised. This indispensable guide to equal-relationship assertiveness is packed with step-by-step exercises, tips, and skills to help you express yourself effectively. Are you comfortable starting a conversation with strangers at a party? Do you sometimes feel ineffective in making your needs clear? Do you have difficulty saying no to persuasive people? Everyone needs a little help getting along with others. Assertiveness is a key social skill, as well as a tool for making your relationships more equal. Learning to respond more effectively to others can help you reduce stress and increase your sense of self-worth. In this fully updated and revised tenth edition, you’ll learn practical advice on dealing with difficult people, handling criticism, and expressing your feelings. You’ll also discover how to use humor in conflict resolution, ways to clarify others’ intentions, and how to distinguish between encouraging and discouraging communication habits. This edition also includes a new introduction by coauthor Robert Alberti, in addition to research and information on the subjects of anger and interpersonal communication. Assertiveness is an alternative to personal powerlessness or manipulation. The program in this book will help you develop effective ways to express yourself, maintain your self-respect, and show respect for others. This is not a “me-first” book—it's all about equal-relationship assertiveness!
The second volume in the Handbook of American Business History series, this book offers concise histories of extractive, manufacturing, and service industries as well as extensive bibliographic essays pointing to the leading sources on each industry and bibliographic checklists. Supplementing other bibliographic materials in business history, this volume provides researchers with a much needed path through the vast array of material available in the library and on the Internet. Indicating which resources to check and which to bypass, the book is a guide to a sometimes overwhelming amount of information. Each of the book's chapters provides a concise industry history, beginning with the industry's rise to importance in the U.S. and continuing to the present. The bibliographic essays provide a narrative outline of the leading sources published or made available in archives, libraries, or museum collections since 1971, when Lovett's American Economic and Business History Information Sources was published. Each discussion concludes with a bibliographic checklist of the titles mentioned in the essay as well as other titles. In a rapidly expanding information society, researchers, teachers, and students may be easily overwhelmed by the exhaustive material available in print and electronically. What is useful and what can be ignored is a strategic question, and few know where to begin. This book provides a guide.
Historians may not agree on when or where ice cream was first developed, but there is little debate that one of the best versions of this sweet treat today is made by Graeter's Ice Cream in Cincinnati. Louis Charles Graeter started his ice cream business in 1870, hand churning the concoction in a cylinder pot set in a larger bucket of ice and salt, a contraption known as the French pot. The ice cream business in America has evolved to favor mass production, but little has changed in the way Graeter's makes ice cream today, much to the delight of the company's many thousands of devotees. Graeter's is churned from the same mix of cream, sugar and eggs, still made in two-gallon batches and still owned by the same family, now in its fourth generation. Journey with Robin Davis Heigel, food editor with the Columbus Dispatch, as she recounts the history of the company that has enchanted millions of taste buds across the country.
