CHARLOTTE, N.C. (August 25, 2011) - The back-to-school routine may not thrill students enough to exclaim "hot dog!" but this year UNC Charlotte students might do just that.
Students returning to the northeast Charlotte campus will discover Feisty’s, a new university-branded hot dog restaurant, as well as Repros, an updated and modernized copy center, located in the re-designed Prospector dining facility, bookstore and post office.
Like most universities, UNC Charlotte has moved away from the traditional cafeteria and has opted to bring in national restaurant brands to meet on-campus demands for reliable and enjoyable food service. But national restaurant brands take profits elsewhere.
UNC Charlotte teamed with restaurant design experts Tobin Starr Partners to employ the same elements of design and branding used by restaurants. The Compass Group, UNC Charlotte’s food service partner, collaborated on brand development and operates the restaurant. The branding process included developing the menu, determining what the restaurant would look like and what the product would taste like. Feisty’s interior combines the classic "all-American" spirit of hot dogs with the casual feel of "the little joint on the corner" with a short-order cook on display to customers.
"The hot dog concept seemed perfect for busy residential and commuter students looking for an alternative to the food choices of chicken, sub sandwiches and Italian food already offered," says Steve Starr, who leads Tobin Starr Partners’ restaurant and retail practice.
Starr says the locally branded concept appeals to the college-aged generation’s expectations for social responsibility, sustainability and authenticity. Many prefer to shop locally, and Feisty’s provides an on-campus food option that suits their ideals.
"Hot dog concepts come and go but we really said, ‘Let’s make this work,’" says Keith Wassum, UNC Charlotte associate vice chancellor for business services. "If you put in a national brand, you’re sending money off campus to that brand. Our team is keeping that revenue on campus."
To capture dollars that typically went off-campus for printing and copying services, UNCC sought the expertise of Tobin Starr Partners to create a retail-focused copy store. With Repros, the group has elevated the brand experience of the typical, mundane campus copy center to one that is retail-focused and emphasizes a concierge-level of service. Students can now find the easily identifiable orange, brown and blue kiosks of Repros to receive, speedy, professional copying and printing services on campus without having to go off-campus for quality copy center services.
Renovation of Prospector Hall encompassed the redesign of 24,000 square feet. The project entailed bringing clarity to a muddled building organization, exterior re-cladding and interior modifications to create connections between the various spaces, levels and uses. Tobin Starr Partners designed a tailored solution and renovation path that effectively creates a new complex, which harmoniously ties into the campus’ existing architectural fabric and becomes a desirable place for student interaction, dining, commerce and community.
Tobin Starr Partners was founded by professionals with a strong desire to immerse themselves in the craft of architecture, planning and design. The firm strongly engages clients and brings together diverse talents and backgrounds. Its philosophy is to address work in a manner that’s strategic, creative and responsible. Tobin Starr Partners works with three primary practice areas: restaurants and retail; cultural, civic and higher education; and corporate and commercial projects. The firm also offers construction services.
The University of North Carolina at Charlotte is an urban research university located in the state’s largest metropolitan area. The 1,000-acre campus hosts more than 25,000 students pursuing hundreds of academic choices.
Media contact:
Laura Williams-Tracy
704-364-3253
laura@lwtcommunications.bz
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What is CASP?
Made possible by the support of the NACAS Education Foundation and many dedicated volunteers, the Certified Auxiliary Services Professional (CASP) program was designed by experts in the field of auxiliary services, certification and test development. It attests that individuals have met a standard for auxiliary/ancillary services professionals, including competencies which, in the eyes of their peers, are necessary to perform the functions normally accomplished by a Director of Auxiliary/Ancillary Services.
The CASP designation will be awarded to those professionals that meet eligibility criteria and pass a standardized examination of knowledge in key auxiliary service areas, the first of which will be offered in Orlando, FL, in conjunction with the NACAS Annual Conference.
Content covered on the CASP Examination was determined in 2010 by a Practice Analysis of auxiliary/ancillary services professionals and includes:
Management
Leadership
Marketing, Communications and Business Relations
Student Services
Operational Areas: Food Services, Bookstores, Card Services, Commercial/Retail, Physical Facilities
Why CASP?
There is no single professional degree or program that prepares individuals to become auxiliary services managers. CASP gives aspiring professionals a means to develop and demonstrate their knowledge and core competencies and provides career development guidance to individuals preparing for more senior responsibilities.
As studies within the industry have concluded a demonstrated need to prepare for succession planning for individuals retiring from the profession, CASP Certification will become a recognized standard that will be of benefit to job-seekers as a hallmark of the excellence they have achieved.
Want to learn more about CASP and the next test administration?
Our next exam will occur in May of 2012 in conjunction with the NACAS South Regional Conference in Austin, TX. Candidates will either be able to take it as part of a group on site, or during a weeklong testing window at more local university testing centers. Watch nacas.org/certification for more details as they come available!
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Student Author Article Contest
"How Auxiliary Services Has Influenced My College Experience"
Conducted by NACAS and sponsored by Sodexo
We are excited to announce the return of the Student Feature Article Contest, generously sponsored by Sodexo. This is a great opportunity for students to get involved in NACAS and reflect on the impact of auxiliary services on their campus. Students are encouraged to submit an article on the topic: "How Auxiliary Services Has Influenced My College Experience." Cash prizes will be awarded to the winning articles, and the first place entry will be published in the spring 2011 issue of College Services. All entries must be received by December 2, 2011. E-mail your manuscript and photos to info@nacas.org.
$500 Cash Scholarship Prize for First Place.
Additional Prizes of $300 and $200 for Second and Third Place.
View all the specific details on the Student Author Contest page.
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 Thanks are due from NACAS, the NACAS Education Foundation and the Professional Development Committee for a generous sponsorship from Bookrenter.com to help keep webinars free to our members, assisting them as they face increasing budget and travel restrictions. They join CardSmith in this important effort, keeping our webinars free to members through 2012.
If you have not taken advantage of our webinars lately, take a look below and see what you might have missed! And watch this link to see new ones as they are scheduled.
Understanding the Technology Driving Off Campus Commerce Programs
Presenters: Ken Boyer, Director of Auxiliary Services, Mercer University; Greg Baker, Chief Technology Officer, Off Campus Solutions
Management Fee or P&L Retail Services Contract?
Presenters: Jean Ann Caywood, Director of Auxiliary Services, Savannah State University; Ray Petit, President, Petit Consulting LLC
Information Exposure: Creating a Defensible Position - Beyond Regulatory Compliance
Presenters: Thomas Glanville, Founder & CEO, Identity Theft Loss Prevention, LLC; Terry Crain, Dean of Student Services, John A. Logan College
Turbo Marketing: Drive Fast, Take Chances
Presenter: Jackelyn Eliassen, Director of Retail Management, Drexel U. Business Services
Business Plan Basics for Higher Education Auxiliaries
Presenter: Alex J. Herzog, Ed.D., Associate Vice Chancellor for Student Services, Utah State University
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Gain a more comprehensive understanding of the cycle of auxiliary management through the AIM curriculum. Each topic will be complemented by the use of an actual case study from our host institution, Point Loma Nazarene University. Our institutional host was selected from among our 2011 Institute for Managers attendees, who were invited to apply to bring the next level of the program to their campus.
For those of you who have participated in the NACAS Institute for Managers, this program is the next step in your professional development. Though attendance at Institute for Managers is not a prerequisite to AIM, we do ask that attendees have two to three years experience in a generalist auxiliary position.
2012 Location
Humphrey's Half Moon Inn and Suites
Point Loma Nazarene University
San Diego, CA
Schedule
Event Begins: 1:00 p.m., Sunday, March 4, 2012
Event Ends: 11:30 a.m., Wednesday, March 7, 2012
Registration Now Open
$795 members of NACAS/CCBO
$995 non-members of NACAS/CCBO
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Our volunteer leaders in the NACAS Professional Development Committee and others are hosting a series of Virtual Roundtables on current topics of interest in auxiliary services. NACAS members and non-members alike are invited to join the phone call to listen to the experiences, challenges and solutions of an institution; to ask questions; and to contribute their own unique stories.
There is no cost for participating, just an hour of your time; and with no online component, it couldn't be easier to join us. For members, the recorded conversation will be accessible in the NACAS Main Online Community until the next roundtable occurs!
Most recently, Leon Williams, Director of the Multicultural Center at Elon College discussed Hate Crimes on Campus: Auxiliary Response as Part of a Collective Effort. He'll be following up at the 2011 Annual Conference on Diversity Intelligence, the concept, and the tools to make it a reality on your campus.
Our next Virtual Roundtable will be:
Cloud Computing and Auxiliaries: Basics, Possibilities, and Best Practices
Friday, December 9, 2011
11 am - 12 pm ET / 10-11 am CT / 9-10 am MT / 8-9 am PT
Facilitator Bill Redwine, Assistant Vice President for Auxiliary Services, Morehead State University, will help clarify how "cloud computing" might affect your auxiliary operation. Join in to learn more about the concept of Cloud Computing... what it is (there are lots of folks who don’t know), how it can help/hurt auxiliaries, best practices in implementing it, and more. Click here to learn how to join the conversation.
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YouFirst enhances the guest service experience at more than 200 campus locations nationwide, and it will be profiled extensively in one of our Corporate Connections Sessions at the 2011 NACAS Annual Conference.
Rye Brook, NY (October 4, 2011) – In 2009 Chartwells Higher Education Dining Services made a commitment to become an industry leader in associate and student loyalty by implementing YouFirst, a first-of-its-kind associate and student-focused guest service program at more than 200 campuses nationwide.
Chartwells piloted and launched the YouFirst platform in 2010 to boost associate and guest satisfaction by supporting employees through targeted training and recognition to enhance the dining experience through meaningful associate interaction with students. The program’s strategy relies upon associate training focusing on customer engagement techniques to improve the guest service experience, enhance customer satisfaction and increase customer loyalty. Combined with associate recognition and harnessing the power of workplace positivity, Chartwells created a business strategy that not only improves associate/guest interactions but also utilizes team members to their full potential.
Training and Engagement
YouFirst’s daily training techniques are designed to empower Chartwells’ associates with the values, confidence and skills needed to implement YouFirst service principles. As associates learn valuable techniques through role playing, they are able to understand the unique needs of students and how guests perceive the service being provided. Based on different scenarios and circumstances, associates learn how to evaluate students’ needs and how to approach each guest with a cheerful, helpful disposition. Chartwells’ President and CEO Steve Sweeney said, "We understand that service is one of the most important parts of our business and providing unparalleled service for diverse student populations is critical to our clients’ success. YouFirst has the potential to set the standard for campus dining guest service."
YouFirst is Working
Implementation of the YouFirst program resulted in a 4-5 percentage point lift in service-specific customer loyalty survey scores across Chartwells accounts from spring 2010 to spring 2011 before and after the YouFirst program launch. According to an independent workplace positivity survey performed by Cabrera Insights, more than 2,000 Chartwells associates revealed that employees feel the work they do is meaningful, view the company as being socially responsible, and feel supported and respected at work. Results also revealed that YouFirst service principles align with associate personal values, that the opportunity to be rewarded for the service they provide is appreciated, and that associates believe the program has generally made a positive impact at their operation.
Patti Girardi, Chartwells’ Vice President of Marketing and Creative Services, said, "Many students are away from their family, miss that home experience and want to feel accepted on campus. Students we surveyed about the YouFirst program said that they feel welcomed and cared for especially when our associates recognize them by name. Through YouFirst, Chartwells’ skilled, knowledgeable and courteous associates can provide a truly satisfying guest service experience for students that will create not only lasting impressions but positive memories while dining on campus."
Learn about YouFirst at NACAS
Chartwells will lead a Corporate Connect session entitled "YouFirst – Becoming a Customer Focused Organization" on October 24 at this month’s NACAS conference in Orlando. Attendees will learn about the impact YouFirst has made within campus dining operations and the role leadership plays in creating a culture of care, quality service and guest loyalty.
About Chartwells Higher Education Dining Services:
Chartwells, a division of Compass Group North America, provides dining services for more than 230 colleges and universities nationwide. For more information about Chartwells, visit www.EatLearnLive.com or www.DineonCampus.com.
Contact:
Chartwells Higher Education Dining Services
Kristine Andrews - Communications Manager/Media Relations
Kristine.andrews@compass-usa.com
914-935-5437
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Did you know the NACAS Education Foundation supports these and other important programs and resources for NACAS members?
Institute for Managers, Advanced Institute for Managers, and the new Senior Leadership Forum
The Mereese Ladson Diversity Scholarship
NACAS Innovative Achievement and NACAS Technology Award
NACAS Online Community and Library
Certified Auxiliary Service Professional program
These benefit us all, so please consider participating in these exciting events at the upcoming conference! You'll have a wonderful time with friendly, energetic people.
Texas Hold 'Em Tournament
Bob DeMoss Annual Golf Tournament
Silent Auction and Raffle
Can't come to conference? Then please just take a look and see how many ways there are to donate. And we hope to see you in Atlanta in 2012!
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MOON TOWNSHIP, PA, September 8, 2011 --With an increase in student enrollment at Robert Morris University in Moon Township, Pa, the school has created a 24-hour living and learning environment through a newly renovated dining room, adding to the already healthy on-campus community.
According to Jonathan Potts, senior director of public relations at Robert Morris University, the growth of the residential population created a need to increase the dining hall space. "Since 200 additional resident students over last fall will be moving on campus later this month, the renovations to the main dining hall, called the Food Court, needed to be creatively designed using the existing footprint of 6,400 square feet. Moving away from the institutional look of our dining hall was an important step in improving the quality of life on campus," says Potts.
The Food Court will seat an additional 100 students, allowing a little more than 400 to dine in the new space, which is also outfitted with tiered seating, flat screen TVs, and a softer color scheme that will make students think they are dining in their favorite restaurant.
Working with Parkhurst Dining Service, the school’s food service management partner since July 1998, the dining team was part of the design process, providing input on how to enhance the space with a variety of nutritious and farm-fresh food offerings—a top priority for Robert Morris University administrators.
A new and larger salad bar will tempt students with healthier offerings. But, what’s different about this salad bar are the freshly prepared entree salads, already tossed with healthy toppings, using olive oils, more grains, legumes, fresh fruits and vegetables so that busy students with just one serving can conveniently fill their plate with a nutritious meal. There will also be a separate soup bar with homemade soups made from stock.
According to Russ Williams, general manager for Parkhurst Dining Services at Robert Morris, the biggest change is the addition of Freshens, the largest frozen yogurt and smoothie company in the country. "The Freshens concept will offer a variety of yogurts with mix-your-own granola, as well as other toppings, including fat free no sugar added yogurt, and fresh blended all natural smoothies," said Williams. "We will also introduce a new Freshens Crepe component that will feature made- to-order, portable crepes; utilizing the same natural, fresh and made-from-scratch process that Parkhurst utilizes to prepare all of its entrees."
Other dining highlights include Hemisflavors™, a concept that features more than 1,000 fresh global cuisine recipes prepared authentically with raw ingredients indigenous to Brazil, Greece, India, Lebanon, Mexico, Morocco, Thailand, Vietnam and Cuba; Bento Bowl, featuring cooked to order stir-fries and house-made egg rolls and wontons, and made-from-scratch fresh dough pizza prepared in a Tuscan oven. "All food will be served on reusable dishware and china," said Williams.
Parkhurst will continue to source local foods through its FarmSource™ program, a sustainable sourcing program that partners with more than 100 famers and growers in the communities we service to obtain high quality, farm-fresh foods for Robert Morris students and other guests.
Through FarmSource ™, Parkhurst and its parent organization, Eat’n Park Hospitality Group, purchases more than $18 million in local foods annually which supports the continued growth for local agriculture, by more than 20 percent.
"The Robert Morris campus community can continue to expect a very fresh dining program with many different and local options to choose from each day," says Williams.
The Food Court isn't only about dining variety, it's also about entertainment and community. Theatrical lighting was also installed for small performances. Over 25 monitors are also mounted throughout the Food Court to advertise news and campus happenings.
The Food Court is open Monday – Thursday 7:00 AM – 12:00 AM, Friday 7:00 AM – 6:30 Pm, and Weekends 9:00 AM – 6:00 PM.
About Robert Morris University
Robert Morris University, founded in 1921, is a private, four-year institution with an enrollment of approximately 5,000 undergraduate and graduate students, and a NACAS member. The university offers 60 undergraduate and 20 graduate programs. An estimated 22,000 alumni live and work in western Pennsylvania. www.rmu.edu
About Parkhurst Dining Services
A member of Eat’n Park Hospitality Group, Parkhurst Dining Services is also a NACAS member, providing exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com or become a fan on Facebook at www.facebook.com/DineAtParkhurst
Contact: Grace Hoyer
Parkhurst Dining Services
610-349-0844, cell
ghoyer@parkhurstdining.com
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Andy Gregory, VCC communications -- Pop quiz: how many free lunches for needy children were bagged by volunteers over the summer at Vancouver Community College’s Broadway campus cafeteria? Answer: more than 17,000!
Through July and August, the Feeding Our Future campaign provided free, nutritious lunches for at-risk children in Metro Vancouver. From Sunday to Thursday, volunteers at VCC packed roughly 400 lunches daily for distribution to Boys and Girls Clubs day camps in the region. Camps are located in Vancouver, Burnaby, North Vancouver, Langley, Surrey, Delta and Tsawwassen.
"During the school year, many children receive free or reduced-cost lunches through hot meal programs in school," said Sodexo director of food services, Barbara Worwood. "Feeding these kids during the summer months poses a real challenge."
Dozens of VCC students, staff and faculty rose to the challenge to help Sodexo staff bag sandwiches, juice boxes, vegetables and fruit. Volunteers came from the college’s ESL programs, ASL and Deaf studies, transportation trades and others.
Feeding Our Future is an initiative founded and primarily funded by Sodexo, which operates the main cafeteria at VCC’s Broadway campus. With a student population of roughly 25,000, Vancouver Community College offers more than 140 programs and certificates, plus roughly 360 Continuing Studies courses for adult learners. Both are valued NACAS members!
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Grand Junction, CO – On August 10, 2011, Mesa State College officially became Colorado Mesa University. The renaming of the school more accurately reflects what the institution has become and helps those who live out of state understand where the university is located.
Community members, students, faculty and staff celebrated the new name and status at the grand opening of the newly renovated and expanded Houston Hall. Houston hall was the first building on the main campus of the university. At that time, the university also released to the public its new signatures, logos and wordmarks.
The university’s new website is now live at www.coloradomesa.edu. The new site includes a new "mega menu" that allows web users to quickly access a menu of links with related titles and subtitles. It continues to feature audience-specific navigation with links of particular interest to current students, faculty and staff, alumni and the community. A redesigned athletics website, CMUmavericks.com, is also live.
For more information contact:
Dana Nunn
970.248.1868
970.640.0421
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Cornell University, Ithaca, NY – Delicious food prepared from local ingredients came to the North Campus of Cornell University in late September at Robert Purcell Marketplace Eatery when Cornell Dining held its 6th Annual Fall Harvest Dinner. Every menu item for the Fall Harvest Dinner featured products from local, regional and New York state farmers and merchants.
Prior to the dinner, Cornell Dining conducted an information session featuring special guest speaker Barton Seaver, nationally known chef, author and speaker. Chef Seaver discussed his mission to restore our relationships with the ocean, the land and each other through food. His honors include: 2008 "Seafood Champion" by the Seafood Choices Alliance, Esquire magazine’s 2009 Chef of the Year, and 2010 National Geographic Fellow.
Also presenting at this session was Michael Welch, publisher of Edible Finger Lakes Magazine. Mr. Welch spoke about his experiences in the publishing industry with an emphasis on publishing a regional food magazine.
The Fall Harvest Dinner highlighted Cornell Dining’s efforts to purchase food produced by local farmers and merchants. The dinner consistedof seven food stations, some of the menu items featured at the dinner included:
Antipasto – Varieties of Smoked Meats and Cheeses
Soups – *Butternut Soup with Dungeness Crab
Pizza & Pasta Station – *Smoked Jail Island Salmon with Goat Cheese, Fresh Herbs and Sundried Tomato Pizza, Barbecued Short Rib Pizza, Penne Pasta Verde
From the Grill – Cornell Raised Local Beef Burgers, Buttermilk Marinated Local Chicken
Mongo Station – Vegetarian Quesadillas, Pad Thai Style Soy Marinated Tofu
Entrees – *Lobster Linguine with Chive and Tomato, Traditional Southern Fall Succotash, Cornell Raised Local Prime Rib Cold Smoked with Aged Whiskey Barrel, Roasted Brussels Sprouts and Red Onions
Desserts – Cornell Orchard Apple Crisp paired with locally produced Vanilla Bean Ice Cream, Fall Squash and Goat Cheese Cheesecake
*A Chef Barton Seaver featured recipe.
Members of the Cornell and Ithaca communities attended the dinner. Students on a meal plan with meals available were able to use one meal swipe for the dinner.
Marty Rauker, Assistant Vice President for Student and Academic Services, stated that, "Our Annual Harvest Dinner and Sustainable Information Session continues to demonstrate the University’s commitment to sustainability and building partnerships with the local community. Events such as these are why we do what we do, not just in food service but also in our programs and activities in our facilities."
About Campus Life
Campus Life serves students and the greater Cornell University community through housing, community center and dining operations that provide rich learning opportunities foster an engaged community and promote a sense of personal connection to Cornell. Through its exceptional programs, services, and facilities, Campus Life enhances the learning and growth of students to reach their full potential. For more information, visit campuslife.cornell.edu.
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Cleveland (June 30, 2011)— Penton Media’s Food Management® magazine has announced the winners of its 2011 "Best Concept" awards competition. The annual program recognizes exceptional achievement and innovation in key areas of noncommercial foodservice, as judged by Food Management’s editorial staff.
The top honor for "Best of Show" in 2011 was awarded to the University of Colorado at Boulder’s Housing & Dining Services to recognize the multi-year efforts its dining department has made to enhance its culinary expertise, operational efficiency and customer service programs. These efforts, which include the adaptation of some lean manufacturing principles, laid the groundwork for the department’s program execution in its new C4C dining hall, which has truly become a showplace on the college campus and is also being recognized as the competition’s Best New Facility.
Categories range from initiatives in new and renovated foodservice facility design to menu innovation, wellness initiatives, special event planning and convenience retailing. The awards were featured in a special editorial section of the August issue of Food Management and were presented to winners at the magazine’s annual IDEAS Conference, which was held outside of Dallas September 26-28.
Best of Show/Best New Facility
University of Colorado Boulder: The University of Colorado-Boulder’s new Center for Community dining hall (C4C) employs a sophisticated use of space and design to create highly individualized dining environments and ambiences keyed to specific international food themes and station concepts. The menu development and culinary execution for these stations is also highly customized, yet efficient, in part due to well thought out central prep, production and logistics strategies.
Food Management’s editors base their award decisions on a variety of factors, ranging from the impact of a given program, its effectiveness in achieving targeted results, the impact it may have on others in the field and the level of innovation it represents when considered in light of standard practices in a given noncommercial segment of the foodservice industry.
For more information on the Best Concepts awards program, contact John Lawn, editor-in-chief of the magazine at (216) 931-9620 or email john.lawn@penton.com. For more information on the FM IDEAS Conference, contact Monique Monaco, conference director, at (813) 627-6988 or email Monique.monaco@penton.com.
Food Management is the leading business publication for foodservice directors, managers, contract management executives and others in the non-commercial or "onsite" segments of the foodservice industry. Its readers oversee foodservice operations in colleges and universities, business dining, healthcare, K-12 schools, museums, sports and entertainment venues and similar operations. For more information about FM, visit www.food-management.com
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Death at an early age is often viewed as tragic, but the recent death of Steve Jobs, founder and CEO of Apple, Inc., has been widely publicized and widely mourned. There is much about his life and words that can cause all of us to think about how WE can be better innovators, entrepreneurs, educators or managers, and how we might have to overcome obstacles while we do so. Taken from many sources, here are some tidbits among many that I’ve found interesting as I look at myself — what I believe and what I do.
He was dyslectic – as was Albert Einstein, Alexander Graham Bell and Henry Ford.
• "Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma — which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary."
• "Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn't really do it, they just saw something. It seemed obvious to them after a while. That's because they were able to connect experiences they've had and synthesize new things. And the reason they were able to do that was that they've had more experiences, or they have thought more about their experiences than other people."
• "Be a yardstick of quality. Some people aren't used to an environment where excellence is expected."
He was declared dead once, complete with obituary in 2008. [B.H. Note — Actually, so was I.]
• "Being the richest man in the cemetery doesn’t matter to me. Going to bed saying we’ve done something wonderful ... that matters to me."
• "We don't get a chance to do that many things, and every one should be really excellent. Because this is our life. Life is brief, and then you die, you know? And we've all chosen to do this with our lives. So it better be damn good. It better be worth it."
• "I’m as proud of what we don’t do as I am of what we do."
He was a college dropout.
• When you first start off trying to solve a problem, the first solutions you come up with are very complex, and most people stop there. But if you keep going, and live with the problem and peel more layers of the onion off, you can often times arrive at some very elegant and simple solutions. Most people just don't put in the time or energy to get there."
• "A lot of times, people don't know what they want until you show it to them."
• "Innovation has nothing to do with how many R&D dollars you have. When Apple came up with the Mac, IBM was spending at least 100 times more on R&D. It's not about money. It's about the people you have, how you're led, and how much you get it."
Steve Jobs was adopted. His birthmother agreed that he be adopted by his father, who was a high school dropout who became a machinist, and his mother who never graduated from college. [B.H. Note -- I’m an adopted father, and the birth mothers of both children knew much about my wife and I before they relinquished my children.]
• "My self-identity does not revolve around being a businessman, though I recognize that is what I do. I think of myself more as a person who builds neat things. I like building neat things. I like making tools that are useful to people. I like working with very bright people. I like interacting in the world of ideas, though somehow those ideas have to be tied to some physical reality. One of the things I like the most is dropping a new idea on a bunch of incredibly smart and talented people and then letting them work it out themselves. I like all of that very, very much."
• "Sometimes life hits you in the head with a brick. Don't lose faith. I'm convinced that the only thing that kept me going was that I loved what I did. You've got to find what you love. And that is as true for your work as it is for your lovers. Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle. As with all matters of the heart, you'll know when you find it. And, like any great relationship, it just gets better and better as the years roll on. So keep looking until you find it. Don't settle."
RIP, Steve Jobs. "Don’t settle."
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