A restaurant owner can survive a recession by breaking down their business into tiny steps, then reimagining each one as a separate product. Teaching cooking classes, selling raw ingredients, or becoming a butcher are all hidden inside the kitchen you already have.
Walking to work. Right now it's an empty office. It's just me. We've gone remote, but I'm going in so I can do some writing, prepare some videos. But one thing I wanted to share was a concept of one step back. You know, the challenge we're going to have in this market is how to differentiate ourselves and some businesses. Actually, there's one right over there, a restaurant, that restaurant is forced closed down. They can do takeout only. That is, that's really tough on business, and it can put them and other restaurants out. But here's a strategy to differentiate yourself. If you're a restaurant, for example, or you have a gathering point, ask yourself in micro steps what happens right before the end delivery. So right before I put the food on the table for customers, what happens? Well, the food's carried to the customer. All right, write that down. Carried to the customer. So that that's a takeout or delivery offering, potentially, what happens right before. But we prepare the food. Okay, what if you teach lessons on how to prepare the recipes your restaurant's famous for? Well, what happens before that? Well, the food is procured. You have to get the raw materials, the products. Well, why not become a supplier of that? If you can get good meats, you can become a temporary butcher, stuff like that. So do the one step back technique. Here's my building over there, the gray space. Do the one step back technique, meaning go in micro steps back in your process. And now that can become potentially a new offering, temporarily or permanently. For more tips like this, go to mikemotorbike.com and if you're a small business, remember this. It's time to stand up, step forward, kick ass.
