Welcome to the How of Business with David Begin and Henry Lopez, the podcast that offers practical advice and tips on how to run and grow your small business.

The How of Business helps aspiring entrepreneurs and small business owners achieve their definition of success and overcome challenges that get in their way.

This podcast series focuses on the everyday common business issues,

challenges, and opportunities that face the small business owner. So here now are your hosts of the

How of Business, David and Henry. Welcome to this episode of The How of Business. This is Henry

Lopez, and I have with me Dan Englander today. Hi, Dan.

Hey, Henry. Thanks for having me on.

Dan is a New York-based entrepreneur. He's a consultant and an author. Two books. One is mastering account management, and the other one is the B2B sales blueprint. He's the founder of Sales Schema.

That's a company where he helps salespeople, business owners, and account managers with new customers

and how to get new customers and how to grow their existing accounts.

Prior to founding Sales Schema, he was the first employee and senior account manager at Idea Rocket,

their premier studio for high-quality animated explainer videos.

And there he brought in business and managed productions for dozens of Fortune 500s and startups like Vimeo.

So in this episode, we're going to chat about his journey from working in the corporate world to

starting his own business. We're going to talk about revenue generation, how to find new

clients, what the best sources of that is. And of course, we'll apply that to looking at it from a

small business owner perspective. And what have been some of Dan's keys to success.

And so that's what we're going to chat about in this episode with Dan.

And then I want to read this quote that I found online, Dan, that you say, quote,

he's a decent living room guitarist and he makes a mean paella.

So how did you learn how to make paella? I think an ex-girlfriend of mine showed me I would do it, and I just sort of perfected it over time. So I like it. I like it because it's one of the few things that I think you can make better at home than any restaurant just because of the time involved. Ah, good point. It's one of my favorites. That's a good point. I usually don't order it. So I'm Cuban,

my background, and Spaniard behind that, grandparents. And so, of course, I have an affinity

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