Life's moments tick by at a steady pace measured by markers we call minutes, hours, days, months, years, decades and such. Every twelve months the moments pile up and approach the marker we call the end of the year.
The last moment of December 31 isn't any different than the first moment of January 1st but boy-oh-boy do we make a big deal out of the transition from one to the other.
Some folks use it as an excuse to buy expensive clothing to wear to expensive parties while drinking expensive beverages and while watching a really big confetti mess land on the streets of Manhattan.
Others see it as the quintessential opportunity to embrace prepackaged, portion-controlled sustenance along with a monthly charitable donation to a stranger called Gym.
Business owners have their own rituals at this time that involve assessing what went well during the previous twelve months, fixing or ditching what didn't and developing a plan of action for implementing the conclusions during the next 12-month cycle.
This is an important business practice. But I wonder; has this ever happened to you in the process of it?
You come up with a great idea for a new product, gadget, workshop, service etc., but struggle to decide how big it should be, how much information it should contain, how long it should last or how much you should charge for it? All this indecision leaves you overwhelmed and you abandon the thing, leaving it lying on the marketing drawing board with the rest of the good ideas that you just couldn't work out the details for.
Good news! I have an idea that might help you resuscitate your drawing board bone yard. No doubt you have eaten in a few dozen restaurants by this point in your life so you know that they come in all sorts of shapes, sizes, styles and price ranges.
What if you took a step back and thought about your business as if it were a restaurant. (Okay, I admit, if your business IS a restaurant this doesn't exactly offer you a fresh approach. But keep reading. You might still find something useful in what follows.)
What kind of restaurant would you want your business to be?
An all-night diner serving customers from all walks of life a full meal for under $10 on plastic plates.
A banquet facility providing memorable events executed without a hitch that cater to each client's specific needs and wishes.
A five-star fine dining establishment complete with a tuxedo-clad wait staff trained to anticipate and attend to the desire of each guest delivering a perfect experience.
A mom and pop family-style place exuding warmth in a welcoming atmosphere with portions and prices that pride themselves on value.
A franchise-type joint delivering predictable results at affordable prices with a quick turnaround.
You may decide you need to adopt a combination of one or more of these models for your ideas. But the important thing to keep in mind as you sift through those drawing board items is whose appetite you are trying to satisfy with each item.
Some ideas will lend themselves more readily to one form over another and some may be able to embrace more than one style. For instance, you may be able to create both a fast-food and five-star version of one idea while another may only work well with a mom and pop approach.
In the end, only you can judge what will work best for you based upon what you know about the needs and wants of your target market and ideal client. Bon appetit!
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