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Quote by Craig Maginness

“There is also a risk in some markets of a significant devaluation of the local currency. For example, if the country experiences a financial crisis and devalues its currency to the point that your goods are no longer competitively priced, you can lose your market position overnight. There are no easy answers when it comes to getting paid for international sales but planning in advance beats learning hard lessons after the fact. Choose the solutions that work best for your company and prepare for the implications of those choices. The best strategy is to do the due diligence on your new customers.”

Quote by Craig Maginness

Book:Go Glocal: The Definitive Guide to Success in Entering International Markets
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Go Glocal: The Definitive Guide to Success in Entering International Markets

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Craig Maginness

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“Marketing in a new language presents another set of challenges when doing business abroad. Not only will marketing staff need to translate the company’s literature—brochures, manuals, and more—into the local language, they’ll also need to translate parts of your website or set up a new website entirely. When considering what to translate, keep in mind that a new set of customers may have different preferences for how they receive information.”

EntrepreneurshipRisk ManagementBusiness StrategyInternational TradeCultural ExchangeInternational BusinessBusiness RelationshipsGlobal EconomicsGlobal MarketsMarket Entry Strategies
Book:Go Glocal: The Definitive Guide to Success in Entering International Markets
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“If your business success depends in some way on patents or trademarks you hold, you’ll want to research intellectual property law in the market you’re considering. You’ll need to refile those trademarks and patents, but in some countries, being able to set up and protect your intellectual property can be maddeningly difficult. Even if you’re able to file the paperwork, the practical protection of your property is another matter.”

EntrepreneurshipRisk ManagementBusiness StrategyInternational TradeCultural ExchangeInternational BusinessBusiness RelationshipsGlobal EconomicsGlobal MarketsMarket Entry Strategies
Book:Go Glocal: The Definitive Guide to Success in Entering International Markets
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“Every great achiever is inspired by a great mentor.”

LifeDreamSuccessScienceFaithHopeEducationGreatnessPositive ThinkingInspirational LifeFailureTrainingEncouragementInspiredSelf RealizationReality Of LifeGiantsDaily InspirationLailah Gifty Akita AffirmationsGreatMentorWisdom Of Lailah Gifty AkitaAffirmationWishesPossibleYou CanSelf EducationDont QuitMentoringDont Give UpAssertivenessAchieverSelf StudyGreat MindThink Great
Book:Think Great: Be Great!
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“All across Italy, as Parasecoli tells me, food is used to identify who is Italian and who is not. But dig a little deeper into the history of Italian cuisine and you will discover that many of today's iconic delicacies have their origins elsewhere. The corn used for polenta, unfortunately for Pezzutti, is not Italian. Neither is the jujube. In fact, none of the foods mentioned above are. All of them are immigrants, in their own way--- lifted from distant shores and brought to this tiny peninsula to be transformed into a cornerstone of an ever-changing Italian cuisine. Today, jujubes are better known as Chinese dates. It was likely in Asia that the plant was first cultivated, and where most are still grown. By the time of the Roman Emperor Augustus, at the turn of the first millennium, the tree had spread to parts of the eastern Mediterranean where, according to local tradition, it furnished the branches for the thorny crown of Jesus Christ. Around the same time, Pliny the Elder tells us, a Roman counselor imported it to Italy. The Romans were really the first Italian culinary borrowers. In addition to the jujube, they brought home cherries, apricots, and peaches from the corners of their vast empire, Parasecoli tells me. But in the broad sweep of Italian history, it was Arabs, not Romans, who have left the more lasting mark on Italian cuisine. During some 200 years of rule in Sicily and southern Italy, and the centuries of horticultural experimentation and trade that followed, Arabs greatly expanded the range of ingredients and flavors in the Italian diet. A dizzying array of modern staples can be credited to their influence, including almonds, spinach, artichokes, chickpeas, pistachios, rice, and eggplants. Arabs also brought with them durum wheat--- since 1967, the only legal grain for the production of pasta in Italy. They introduced sugar cane and citrus fruit, laying the groundwork for dozens of local delicacies in the Italian south and inspiring the region's iconic sweet-and-sour agrodolce flavors. Food writers Alberto Capatti and Massimo Montanari argue that Arabs' effect on the Italian palate was as profound as it was in science or medicine--- reintroducing lost recipes from antiquity, elevated by novel ingredients and techniques refined in the intervening centuries. In science, this kind of exchange sparked the Renaissance; in food, they argue, one of the world's greatest cuisines. Today, in Italy's north, where African influences give way to more continental fare, Italian cuisine leans heavier on crops taken from Indigenous peoples in the Americas: tomatoes, beans, pumpkins, zucchini, peppers, and corn, which is used to make polenta. Cultural exchange moved in the other direction as well. As millions of Italians left for the Americas in the 19th and 20th centuries, Italy's culinary traditions were remixed and revolutionized again. Italian Americans pioneered a cuisine that would become almost unrecognizable to the old country: spaghetti and meatballs, chicken Marsala, fettuccine Alfredo, deep-dish pizza.”

ProduceCropsItalian CuisineCultural ExchangeArabs
Book:The Best American Food Writing 2023: Eye-Opening Essays on Culture, Inequality, and Justice
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“Hey. What's your ship's name, anyway?' 'Blip-A.' 'No, I mean. What do you call it?' 'Ship.' 'Your ship has no name?' 'Why would ship have name, question?' 'I shrugged. 'Ships have names.' He points to my pilot's seat. 'What is name of you chair, question?' 'It doesn't have a name.' 'Why does ship have name but chair no have name, question?' 'Never mind. Your ship is the Blip-A.' 'That is what I said. Flash in ten seconds.' 'Copy.”

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“Once you’re on equal footing, it’s important to listen to and consider the other person’s point of view. Research shows that we often exaggerate how extreme our opponents are. “Somebody says something and we all of a sudden create this whole construct about who they are as a person and what type of intention they have, and then we proceed as if that’s true,” said Julia Minson, an associate professor at Harvard Kennedy School. “That automatically sets up the adversarial environment in which someone has to lose.” She explains that it’s important to learn more about the other person’s actual intent, rather than filing it in with your own assumptions.”

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Author:Evelyn Nam
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“Being a mediocre conversationalist is easy. Being a good conversationalist is hard. As I’ve tried to understand how to become a better conversationalist, I’ve found that I’ve had to overcome weird ideas about what a good conversationalist is like. A lot of people think a good conversationalist is someone who can tell funny stories. That’s a raconteur, but it’s not a conversationalist. A lot of people think a good conversationalist is someone who can offer piercing insights on a range of topics. That’s a lecturer, but not a conversationalist. A good conversationalist is a master of fostering a two-way exchange. A good conversationalist is capable of leading people on a mutual expedition toward understanding.”

UnderstandingTalkingConversationDiscussionBack And ForthLecturersRaconteurs
Book:How to Know a Person: The Art of Seeing Others Deeply and Being Deeply Seen
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