Hult Magazine Issue 4 | Page 15

ALUMNI SPOTLIGHT X The highs are all the customers who write us nice notes, send us pictures of their kids eating tacos, and tell us how they miss us when they move or travel. Roz Edison The lows come when customers remind us that we have not delivered the perfect product or service that we want to. We genuinely feel terrible when someone’s order is not correct or their service did not meet and exceed their expectations. We deal with the lows with humility, some internal reviews of our processes/products, and usually a couple of gift cards. Q:  ow did your time at Hult help your personal and professional H development? Q:  nd the most important question of all, what’s your favorite item A on the Marination menu? My favorite item is the spicy pork taco. It’s been four years and I’m still not tired of eating one. Find out more about Marination at: marinationmobile.com Hult taught me business fundamentals and more importantly exposed me to the myriad of business considerations involved. I learned enough about the major areas of business to ask questions, and hopefully understand the answers I would be given. The program didn’t teach me to be an accountant—but it wasn’t supposed to. It taught me to review accounting information, ask questions, and use the answers to ask more questions or make a decision. Q:  ou are not only founder of Marination but also work for the Y University of Washington, how do you manage to juggle these two roles? It’s not always easy but I enjoy both roles, so that helps. Days can just get a little long when there are major deliverables for both jobs. As I’m the owner, Marination is a 24/7 job but at least my work at the university is contained to the hours I am there. hult.edu/alumni 15