Stay Motivated and Avoid Burnout!

At some point, we all struggle with staying motivated with our home business. We start out really excited and ready to grow a great business.  When a few weeks or months pass, the novelty begins to wear off.  If we haven’t earned much – or even no money, our motivation wanes.

If you plan ahead for those moments of waning motivation, you can keep moving forward even when times are tough.  Post a sign on your wall, “Quitting is NOT an option!”  We just keep on keepin’ on. 

There are various ways to get your excitement back.

·        Remember your “Why” – We talk about this a lot, but we really must understand “why” we got into our business. What did you hope to achieve? If you are trying to generate more income for your family, be specific about how much.  If you don’t have a crystal clear goal of where you want to be, that could be the causing your lack of motivation and prevent you from working your business in a manner that will get your enthusiasm back and get your business going!

Write down your “why” in great big letters and read it every day before starting to work on your business. That way, you are telling your subconscious that you will succeed….No matter what!

·        Acknowledge that it is the same for everyone – When you’re struggling to get your business up and running; when you are working hard to grow an income, try to remember that it is the same for everyone starting out in the industry.   Use this knowledge as motivation.  While many people are “giving up,” you are carrying on no matter how hard you must work.  The longer you keep moving forward, taking action every day, the more likely you are to reach your goals.  

Having the right “mindset” is huge in network marketing.  Do you see the “big picture,” what your future will be in five years?  Are you confident, certain that you will succeed no matter what it takes?  If you have a strong foundation, as positive mindset, you will succeed!

“Burning out” within Network Marketing is a risk you’re taking if your mindset is not in the right place.  Building a successful business is a long-term project, and if you recognize and acknowledge that, you will work your business and continue to look forward to the future. 

You will have days where things don’t go as planned, and you will struggle to remain motivated, but those who succeed are the people who tell themselves, “Quitting is NOT an option!”   

To avoid burnout, be patient and remain calm.  If you were starting a shop or restaurant, you wouldn’t expect it to be successful in the first 3 months.  It simply does not happen in the small business world.  It takes time to get traction and build your internet presence.  If you don’t expect huge growth in the first few months – or even a year - you will not be disappointed.  You are building a business and a personal brand.  With the right mindset, you will succeed!

“There is no information on who said 'All Good Things Come to Those Who Wait' first, but it was used by Abraham Lincoln …in April of 1865. Generally, if you rush things, they become sloppy and turn out badly. However, if you're patient, the results are usually better.”  http://www.ask.com/question/who-said-all-good-things-come-to-those-who-wait

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For affordable discount plans to reduce your Health and Dental expenses AND reduce costs on Hearing, Vision, Prescriptions, Roadside Assistance, Lifelock™ and even more, visit: http://ibourl.net/XpressSavings (NOT insurance). 

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The Roll with the Hole

Nearly everyone, particularly in the United States, is familiar with the bagel.  However, few people know the history of the bagel or how different today’s bagel is from those I grew up eating.  My parents owned a Jewish delicatessen, and their bagels were wonderful!

The traditional bagel is made from high-gluten flour, yeast, salt, water and malt.  Once the bagel dough is shaped into a circle, they are boiled in a kettle for 3 to 5 minutes on each side.  After that, they are drained and baked for about 10 minutes.   Bagels are the only bread that is boiled before it is baked.  Before bagels, like so many other foods became supersized, bagels weighed five ounces or less, and they made a crackling sound when you bit into them.

Bagels were baked and eaten by Eastern European Jews for centuries.  When European Jews came to America, they brought bagel bakers with them. Bagel making was a highly skilled craft.  Since the Lower East Side of New York City had the largest number of Jewish people, bagel baking thrived there, and by 1900, there were 70 bagel bakeries on the Lower East Side.

That little hole in the center of the bagel isn't just for looks; it is also efficient. The bagel hole came in handy to thread multiple bagels onto a dowel, making transport easily, especially for the street vendors selling the doughy delights.

The huge puffed-up American bagels, with cinnamon, raisins, onions and more, bear little resemblance to the small dense and chewy rings of East Europe and New York City in the late 1800’s and early 1900’s.  The vast majority of bagels in the United States today are first steamed in an oven instead of boiled, and they are then baked.

I still eat and enjoy bagels, but to me, only the name remains the same as the bagels I remember from years ago.

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For Xpress Healthcare® business opportunity info, visit http://joinxpresshealthcare.com. 

For affordable discount plans to reduce your Health and Dental expenses AND reduce costs on Hearing, Vision, Prescriptions, Roadside Assistance, Lifelock™ and even more, visit: http://ibourl.net/XpressSavings (NOT insurance). 

I invite you to visit my Facebook Page at http://ibourl.net/XpressFacebook