You need to scale your business up. Whatever thing you're selling, it's obviously good, and people like and want it. I don't know if you care for my advice, but that's what I would start with: * Website, a very simple one where one can order your stuff, wholesale and small amounts (priced differently). This kind of thing doesn't require any coding these days. * Automate as much as you can. * Make sure you learn how m…
Not everyone measures the success of their business by its size.
It's not about the size. It's about making more money and working less (or almost not at all)
Not everyone measures the success of their business by its size.
It's not about the size. It's about making more money and working less (or almost not at all)
Not everyone measures success by money and leisure time. Especially in more creatively-derived industries, like culinary arts, I find that money has little to do with what people judge as success. Many simply want to make the best food they can.
I’ve worked in the food industry for quite a while, 16 years I think, often in kitchens but sometimes in other areas. About 20 months ago I launched my own food business. I’m the only employee. The few products I sell should be served fresh, so I go to the kitchen 364 days a year to prepare and deliver fresh goods. In some ways I can relate to Tyson Ho, in others I can’t, the difference being only how our work is sim…
You need to scale your business up. Whatever thing you're selling, it's obviously good, and people like and want it. I don't know if you care for my advice, but that's what I would start with: * Website, a very simple one where one can order your stuff, wholesale and small amounts (priced differently). This kind of thing doesn't require any coding these days. * Automate as much as you can. * Make sure you learn how m…
I'd add that a website can assist with the 'pull' aspect of the business, in planning and being as forward looking as possible through the entire supply chain, rather than responding, 'push' like, to requests.
But agree, keep it super simple. Perhaps review some online classes in operations management, LEAN or similar.
Good luck to the OP. The business can be brutal, but it sounds like some initial hurdles are cleared. :)
I intentionally omitted that information. I wasn't commenting on the article to promote my business, so I left out the specifics of what I do in favor of focusing on the article and the industry. But I don't see much harm in adding that I make Bavarian soft pretzels and a couple of other soft-pretzel products. I had the good fortune to train under a German chef whose pretzel recipe is what I use. From that, I'll note…
It's been a long time since I've had a decent Käse- or Butterbrezel. Good on you for knowing what you want out of your business and sticking to it. You remind me of the German fisher and tourist: http://en.wikipedia.org/wiki/Anekdote_zur_Senkung_der_Arbeit...
I actually side entirely with Scott Adams. I feel like it's a really cliche and popular thing to say "Do what you love and success will follow", but it seems like objectively bad advice to pick your profession based on your passion. We're all passionate about a lot of things that simply aren't commercially viable. I sell rental application software for a living. It's necessary, a part of the industry, and not somethi…
There's no one right answer. At the end of the day it is about perspective. Specifically, Scott Adams' father was loan officer at a bank. Banks are fairly conservative when it comes to giving loans. They want to see business plans and analyze hard numbers before they commit money to entrepreneurs. So when amateurs come to them asking for funding for an idea because "it is their passion," of course the bank turns them…
It's not about the size. It's about making more money and working less (or almost not at all)
Not everyone measures success by money and leisure time. Especially in more creatively-derived industries, like culinary arts, I find that money has little to do with what people judge as success. Many simply want to make the best food they can.
It's true what you are saying (not everyone..) but I am not sure that there's so much creativity in 99% of the food industry. Take NaOH, he makes pretzels, using a very good recipe that he probably doesn't want to change, how much innovation can he put in that? Please note that I'm not critizing or bashing his work,not at all, I've upvoted his posts because I found them very interesting, it's just that I think that when you move to "professional" food production, at some point what you are asked is delivering with consistency, and you have less space for being creative.
I like cooking, I am not bad at it, and when I moved to this country (Luxembourg, coming from Italy) I was unemployed and so I was joking with friends saying things like "if I don't find a job I could open a restaurant" but of course it was just a joke, first of all because you should really have worked in that sector before starting to do something on your own, and second because one thing is cooking a good Risotto for your family once a week, another thing is doing it for 10 tables every single day...I think it can become quite repetitive and not enjoyable
The one constant that seems to come up in all these founder stories is that you better love what you're doing. There's no guarantee that your new business will be successful or profitable but it seems inevitable you will sink nearly all your time, energy, and money into it. You better be feel rewarded by the journey because that's all you can count on.
Yes and as per the article and my own experience that's especially true when you think about going into food & beverages as it's the complete opposite of what it feels like being a customer - you have to love it (never-ending, physically and psychologically hard work) there really is no other way . Edit: I enjoyed Peter Thiel's "Competition is For Losers" as it pretty much sums up what is wrong with this industry fro…
Yes and as per the article and my own experience that's
especially true when you think about going into food &
beverages as it's the complete opposite of what it
feels like being a customer [...]
The article mentions the founder eating fast food at least twice and I found that a nice way to express the difference between how customers see a restaurant owner and reality.
It's not about the size. It's about making more money and working less (or almost not at all)
Not everyone measures success by money and leisure time. Especially in more creatively-derived industries, like culinary arts, I find that money has little to do with what people judge as success. Many simply want to make the best food they can.
I love programming, and think I'd do it even if it didn't pay well, but I'm not sure you can do that forever. Most people get married, have kids and so on, and can't keep up the intensity with low pay.
Also, there's a lot to be said for creating a viable business - "working on your business, rather than in your business" as the quote goes, that can run without you.
I actually side entirely with Scott Adams. I feel like it's a really cliche and popular thing to say "Do what you love and success will follow", but it seems like objectively bad advice to pick your profession based on your passion. We're all passionate about a lot of things that simply aren't commercially viable. I sell rental application software for a living. It's necessary, a part of the industry, and not somethi…
There's no one right answer. At the end of the day it is about perspective. Specifically, Scott Adams' father was loan officer at a bank. Banks are fairly conservative when it comes to giving loans. They want to see business plans and analyze hard numbers before they commit money to entrepreneurs. So when amateurs come to them asking for funding for an idea because "it is their passion," of course the bank turns them…
Reading your comment (and rereading the article about Scott Adams) I came to think that maybe the most successful people are those that can create a passion matching the needs that exist at a certain time. This view fits well with my personal experience.
Regarding Apple I always thought it was
all about the tech in the beginning, for both Steves.
Only one of them developed a passion for business.
I’ve worked in the food industry for quite a while, 16 years I think, often in kitchens but sometimes in other areas. About 20 months ago I launched my own food business. I’m the only employee. The few products I sell should be served fresh, so I go to the kitchen 364 days a year to prepare and deliver fresh goods. In some ways I can relate to Tyson Ho, in others I can’t, the difference being only how our work is sim…
Good approach, +1. The "grow now, grow faster" route is not the only way to build a business, leave alone a sustainable one.
> I’ve continued the long-distance friendships I’ve long been part of.