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VP of Sales at Hopin, Javier Ortega Estrada: Ingredients for High Growth and a Good Paella

Grit

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Drop Ox

Philip drawbock: It's really easy to be optimistic. You always know thereis going to be something else that captures your curiosity after you do it. The other thing that you've said, think this is an interesting transition to drop ox, is that you enjoy working with companies that haven't figured it out yet. Most people, especially once they've had the ride that you've had from hundred, hundred, 50 employees and beyond, usually want something that is more baked, less risky.

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