May/June 2022 - 4

THE PROCESS
ZEKE JENNINGS
Embracing change
Life is always about change and adaptation.
The past two years or so have been very intense
on that front, however.
I'm speaking, of course, of the " p " word. The
pandemic.
Whether the decisions made and procedures
Zeke Jennings
Editor
followed in wake of the onset of COVID-19 will
be looked upon favorably by historians or not,
they are something we've all had to deal with
in our personal and professional lives.
I've been relatively lucky. No one close to me
got super sick (or worse). I didn't lose my job. My employer didn't
go under. I went from driving to an office to work to working
from my dining room table all day.
Albeit I was on the fortunate side of things, it still was a
significant change to my life and state of mind.
I think about running a business, which many of you reading
this do, or at least have a hand in doing.
You may have experienced:
* Market loss
* Labor shortages
* Increased costs for raw products and materials (that are still
rising)
* Increased wait times for products and materials (that are
still ongoing)
(Those are just business-related problems. It would be insensitive
not to acknowledge personal and health problems have been for
so many.)
We've all experienced a lot of change. I often find myself looking
for tips and advice on how to tackle whatever issue I might be
facing that day or week. Recently, I found a Harvard Business
Review article on the subject of dealing with change.
A few tips from it:
* It's OK to feel angry or anxious; the faster those feelings are
acknowledged, the faster you can get to solving the problem
at hand.
* When in doubt of what to do, remind yourself of the ultimate
goal (or mission statement); let it be a guide.
* Change presents problems, but problems present opportunities.
Knowledge is power, but so is attitude, especially when dealing
with change.
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Editorial Advisory Board
Adrienne Seiling, American Frozen Food Institute
Rudi Groppe, Heinzen Manufacturing International
Lou Cooperhouse, Rutgers Food Innovation Center
Sherrie Rosenblatt, Can Manufacturers Institute
Leonard Batti, Taylor Farms, Salinas, California
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May/June 2022

Table of Contents for the Digital Edition of May/June 2022
