Perseverance, Patience and Passion

Guest post by Riccardo
Pozzoli:
Visionary enthusiasm must be balanced by a good dose of
reality, because at the beginning it is important to proceed carefully. Setting
a target that is not too easily achievable can provide the impetus to secure a
great result. When you start from scratch with a new idea, you have to be very
patient and not let the first difficulties defeat you, because there is no certainty
that things will happen within the timeframe you first planned. It is possible
that for the first six months nothing will happen, and then it will suddenly
explode. To patience I add another very important skill: perseverance, the
ability to hold on and not give up. If you have an idea, a project, a dream,
but you are not determined enough to pursue it, then there is no point in having
it.
The beautiful thing about our era is that, unlike what has
happened in the past, the place where you were born or the family environment
you came from are no longer so important in forming you as a person. Reading,
learning, travelling, coming into contact with different realities are no
longer the exclusive prerogative of only certain social groups.
I am reminded of the case of Jeremy Scott, the creative
director of Moschino, who is one of the most famous and acclaimed designers of
the moment and is also one of the pop icons of our time, regardless of how you
judge his creations, which are eclectic and unexpected to say the least. Scott
was born and raised in a context that had nothing to do with fashion, in a
small town in Missouri, to a middle-class family. He is proof that if you have a
dream, if you believe in something, if you have passion and you work hard, then
you can get there.
Of course, you need to have the desire and curiosity to
grasp these stimuli and the open-mindedness to be influenced by them, knowing
that they are essential in all phases of the conception and implementation of a
project and not just the initial one.
At the end of 2015 I was in Bologna visiting the Musixmatch
offices. I was walking around the city with my phone attached to my ear. On the
other side of the screen were Marco and Stefano, and together we were trying to
find a name for the lunch delivery service that we had been working on for some
time now. It was a real brainstorming session, where everyone put some ideas on
the table, hoping that at some point the right one would jump out. Initially
the name we had thought of was Food-bowl, referring to the fashion of using
bowls – salad bowls and bowls full of vegetables, grains and proteins, seasoned
with sauces and various seeds – that was spreading in the United States and,
from there, all over the world. However, we realized that the name sounded too
much like ‘football’ and that it would therefore be misleading.
So we put everything back on the table and thought again
about the fundamental concepts of the business we were developing: on the one
hand, food, of course, and on the other, the city, the extremely dynamic urban context
we wanted to turn to. So, from the fusion of ‘food’ and ‘urban’, the name of
our startup popped up: Foorban. What does this have to do with the fact that I
was in Bologna visiting Musixmatch? Well, I am sure it inspired me. Not
directly, of course, but stimuli are almost never direct… and that is something
I learned in high school, studying Latin, which greatly shaped my way of
thinking, giving me an analytical approach.
Of course, it does not always happen that way and not all ideas
that come to mind are necessarily going to be the right ones or achievable. My
partners and I did many of these brainstorming sessions during the ideation
phase for Foorban. Most of them were held at Tom, Marco’s restaurant in Milan.
At that time we spent whole days there working on our project and, when the
restaurant was closed, the chefs also used us as guinea pigs, making us try out
new dishes they intended to include on the menu. Their experiments were not
always successful, just as not all our ideas were usable… but the important
thing was to try and not give up. This is true both when you cook and when
you have a business project!
  
This
guest post is adapted from CREATE
UNIQUENESS: How To Turn A Passion Into A Business
by Riccardo Pozzoli.
Pozzoli is a global entrepreneur; he has co-founded eight companies in the past
ten years and is Creative Director for Condé Nast Italia’s Social Academy. For
more information please visit
https://www.koganpage.com/product/create-uniqueness-9780749497385.