From Disney to Starbucks, and More – Chicago News
Let’s explore some of the most interesting stories that have emerged from Chicago business schools this week.
Don’t Let Complacency Derail Your Career – Kellogg Insights
Carter Cast, the Northwestern Kellogg Clinical Professor of Innovation and Entrepreneurship and author of “The Right (and Wrong) Stuff: How Brilliant Careers Are Made — and Unmade,” writes about how “Version 1.0” employees who “lack curiosity and avoid taking risks” may find themselves professionally derailed.
“You have to find ways to stay fresh, especially in this day and age with the massive rate of change in technology. Disruption is everywhere.”
- Following a promotion, understand your supervisor’s expectations. “Ask the boss: ‘With this new job, what will I have done in two years to make you think that this was a good move to promote me? What are the key success metrics I should be aiming for?’”
- Increase your learning agility, or how quickly you develop and apply new skills by honing a discovery mindset. “[Force] yourself to acquire new skills that could help you down the road. If you work in sales, for example, you might take time to understand how the marketing team leverages its social marketing assets.”
- Identify your particular “area of innate resistance,” which Cast believes can stifle career growth if not addressed. He advises to spend more time being open to what you could learn than spending time and energy on what you already know.
- Cast advises Version 1.0 types to “adopt the ‘lean thinking’ mentality in order to refresh their thinking and test new ideas.”
- Networks that individuals can “rely on for information and assistance” are critical when jobs are constantly in flux. According to the article, “A strong, diverse network can help you bounce back after a challenge or shake-up.”
You can read more from the article here.
From Disney to Starbucks, Shewalter Doesn’t Shy Away From Big Challenges – Gies College of Business News
The U. Illinois Gies College of Business recently profiled Erik Shewalter (BADM ’14) who offers insights from his transition from Disney’s DTC streaming service to product management role at the Starbucks Rewards Innovation Team where he oversees strategy and innovation.
Shewalter spoke at length about a defining moment from his “once-in-a-lifetime” opportunity at the Disney-branded streaming service where he realized how much he loved the work he was doing.
“One of the defining moments of my career will forever be one of my first meetings with Kevin Mayer (Chairman of Direct-to-Consumer and International). I came to the meeting prepared, and because I was so immersed in the data, I was able to share specific insights that influenced decisions like the choice to include Star Wars and Marvel content in the streaming service.”
One major reason Shewalter left Disney for Starbucks was to work alongside his fiancée Naomi Liu (FIN, BADM ’15) who works in food innovation.
“There are so many little perks that materialize every day, such as sharing a commute, or even sharing our networks (which is critical for succeeding at Starbucks). Also, we love to surprise each other by bringing the other person drinks and snacks throughout the day.”
Check out the entire Gies College of Business News interview here.
Rogers Park and Edgewater Businesses Becoming More Sustainable with Loyola’s Help – Quinlan School of Business
With the support of Loyola University’s Quinlan School of Business Experiential Learning Communities in Solidarity program, professor Nancy Landrum orchestrated partnerships with Smack Dab Chicago and Edge of Sweetness Bakery for her Sustainable Business Management class.
Teams from Landrum’s class “performed waste, water, and simple energy audits and completed greenhouse gas inventories” and then organized “cash mob” events to attract customers to the businesses.
According to the article, “Edge of Sweetness saw a 216 [percent] increase in sales during the cash mob, and Smack Dab Chicago saw a 51 [percent] increase.”
Edge of Sweetness co-owner Kate Merrill (BSN ’96) writes, “I was delighted and surprised by how thorough they were during the initial evaluation. They were also very proactive about what they wanted to do with the projects, which was very nice to see.”
Smack Dab Chicago co-founder Axel Erkenswick adds, “I was interested to see how in-depth the students went into their audits, including going through our waste. Energy conservation is important to me, because it shows customers that we are more than a McDonald’s. We are community driven and put our efforts into helping the environment.”
Read more about the Quinlan program here.