Last weekend, my wife and I attended a wedding in SunValley, Idaho. Wow, what a beautiful town!
As a serial entrepeneur, I’m always analysing businesses wherever I go. I’m constantly looking at how other businesses handle their marketing, how they treat their customers, how they make money and most of all, how they can improve.
The night before the wedding was a Friday night and all of the close friends and family were invited to the rehersal dinner. We had an amazing time passing the mic around telling great stories of the soon to be married couple.
The venue was a small but very nice resturaunt called The Kneadery. This resturaunt is the go-to place for locals and tourists to get a great breakfast or light lunch. This log cabin has the feeling of an old ski lodge. The walls and ceilings are adorned with historical pictures, stuffed wild game and skiing paraphernalia.
As I sat at my table enjoying a great glass of pinot noir, I was struck by how well the event was run. The staff was terrific and the food was great. After speaking to one of them, I discovered that it was the same staff that serves food during the breakfast and lunch rushes.
The owner of this resturaunt has outstanding business practices in place. The operation is competantly run by an experienced staff with no need for the owner’s constant presence. The decision was made to focus on serving the best breakfast and lunch in town while leaving the fierce dinner competition to the other resturaunts in town.
Of course, in my opinion, the most elegant and ingenious decision that this owner has made is to repurpose his facility and staff by operating a second banquet business while his resturaunt is closed. Sound familiar?
With any “brick and mortar “ business, one of the biggest overhead expenses is the physical facility. Resturaunts and dental offices are no exception. A dental assisting school is a very low risk venture because your current facility is already in place and needs no modification at all. This eliminates one of the biggest hurdles of starting any new venture.
Isn’t it time that you started thinking a little bit more like this restaurateur ?
All the Best,
Mark Costes, DDS
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