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Last Update: Sunday September 27, 2020

Key Idea: Be The Place Where Good People Stay

The experienced team at Angell & Phelps delivers the quality they promise to customers.

Key Question:

A: 

Recognize that as the owner you are the leader and you are first and foremost in the people business.  It doesn't matter to Al Smith that they make and sell candy.  He knows that the candy is only the result of good people being productive.

Q:  Why does Al say he does not make candy?

A: 
Because he doesn't. Al understands how candy is made and perhaps can do all of the steps himself, however, on a day-to-day basis, it's the people who work for him make candy. This is very is a very important distinction when it comes to running a business. 

Ron has been making candy for 40 years. He is a valued employee who has great skill and who takes pride in the quality of his work. The hand dipping of chocolates requires skill. Like all leaders, Al's job is to provide the environment for the employees to succeed. This means he needs to insure the best ingredients, best equipment and good working conditions are in place.

Q: 
Does Al's degree in social work help him to be a good leader?

A: 
Yes. His courses included psychology and sociology. This gives him a foundation of understanding the nature of human beings and how we act in groups.

Think about it

What can you do to spend more time with people and less on your product or service?  How do you spend your time now?  What should you stop doing to free up your time to teach and coach employees?

Clip from: Angell & Phelps

Daytona Beach, Florida: As a boy, Dr. Alvin Smith would go into the local chocolate shop, Angell & Phelps, just to smell the candy -- he couldn't afford to buy any.  
 
That all changed in 1983; Dr. Smith bought the company. 
 
While he continues to practice medicine as a cancer specialist, his son Al, runs Angell & Phelps day-to-day. They have expanded from one location to four and do extensive mail-order.

Dr. Alvin Smith said, "This is potentially a business that could be grown a lot more. But you'd have to put preservatives in the candy. Once you put preservatives in the candy, it will destroy the quality of the candy; it will change its taste."

Each piece of candy is a little piece of artwork created by hand and made from recipes that haven't changed since 1925. 
 
Even though they have grown the business, this small business has a key philosophy to stay small. The drive to get bigger and bigger is not a goal of all business owners; and that focus -- to stay reasonably small, especially given the dynamics within our global economy, may be quite wise.

Angell & Phelps

Al Smith, Owner

154 South Beach Street
Toll Free: 1-800-969-2634
Daytona Beach, FL 32114
386-252-6531

Visit our web site: http://www.angellandphelps.com/

Office: 386-252-6531

Business Classification:
Retail

Year Founded: 1983

Be The Place Where Good People Stay

(Voiceover) Some very experienced, long-term employees are part of the Angell & Phelps success story.

How long have you been making candy, Ron?

RON: I've been making candy for 41 years.

HATTIE: Do you like to eat it?

RON: I do at times. I pick away at it. I'm not obsessed with it, but I do pick away at it at certain times of the day.

AL: (Voiceover) A lot of people say, "You're in the candy business." Well, we're really in the people business. Over the last couple of years, we have really put a lot of emphasis on going out and finding the right people and then training them and orienting them to our business and spending the money on the front end to making sure that they are part of our company and that they understand what's expected of them.

HATTIE: Now tell me what you're doing right now.

RON: I'm making cherry cordials. What we do is we start off with what we call an invert sugar.

HATTIE: What is invert sugar?

RON: Well, invert means that it will invert to a semiliquid once it's coated with chocolate. So we start with the invert sugar, we throw the cherries in. We let them snowball a little. They kind of pick up the invert sugar. We spray them with a little bit of cherry juice. We snowball them. Let them roll around till we think that they're the right size. These are about the right size right now.

HATTIE: All right.

RON: Just pull them out. They're coated in chocolate and in a couple of days, they'll start to liquify.

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