Ghost In The Machine

Foodie Friday and my question for you today is have you ever been to a ghost restaurant? I’d say probably not, because the entire point of a ghost restaurant is that there is no restaurant there. Huh?

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(Photo credit: Wikipedia)

Here is one explanation I read:

A ghost restaurant is a “restaurant” that people can’t actually physically visit. For us, it involves using our existing space, kitchen equipment, and staffing to execute a menu that’s not served in our normal restaurant. Customers place their orders and we deliver.

The key is the different menu. A normal takeout order from someplace would be the same food. Many of the “takeout” places I’ve patronized have a table or three even if the business is focused on preparing orders to go or for delivery. You probably would think of many Chinese or pizza places. Ghosts, however, don’t have to worry about decor or servers per se. Front of house is non-existent. Imagine a sit-down steakhouse that was also delivering pizza out of the same kitchen but not serving it in the restaurant other than as the odd special. Two restaurants, one of which is virtual operating our of one kitchen.

The beauty of this model is that it can overcome bad weather (which might keep people at home and not dining out) as well as maximizing the use of the kitchen, perhaps with the addition of a few more kitchen staff. You can close one restaurant at 9 while continuing to deliver from the other until midnight. Like on-demand grocery delivery, on-demand food service is a growing business and a ghost restaurant opened in an existing place can tap into that demand by formulating a menu that is delivery-friendly even if it doesn’t align with the base restaurant at all. I would never order eggs or a steak or pretty much anything fried because they generally don’t travel well (soggy fried food is gross).

Why do I bring this up and what does it have to do with your business? It’s a great example of out of the box thinking. How can you expand what you’re doing without major capital expenditures? What’s the worst, least efficient part of your business? In this case, while there is a nice margin in serving customers drinks, they tie up tables and require servers. What happens if you keep the customers but eliminate the need to have them linger or be served? A ghost restaurant eliminates the inefficiencies while retaining the base business and it doesn’t compete with it because it’s a different menu. What about your business can be “ghosted”?

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DIY Failure

What do you do when you’ve done almost everything right and yet your business is failing? It’s not a hypothetical question and the answers I’ve come up with kind of scare me a little. Let’s see what you think.

The town from which I moved has fewer and fewer “mom and pop” stores. Most of them have been replaced by national chains. Main Street used to be unique, interesting retailers. Now it’s basically an outdoor copy of most malls with chain store after chain store packed in next door to one another. I still read the local news from the town in which I lived for 35 years and I was saddened to see that another one has bitten the dust. Let me explain why it raised some questions in my mind.

It was a local hardware store run by a family who is well-known in the town. As one local blogger wrote, “They’ve been the go-to place for gardening supplies in spring, rakes in the fall, paint and keys and pest control and light bulbs and a lot more whenever we need it.” It wasn’t huge but as local places go it had a fair amount of inventory and I suspect that it could satisfy the Do It Yourself needs of most folks. Therein lies the problem. The owner put it well, citing irreversible challenges, including online sales competition and the loss of skilled DIYers to a keypad culture.

Guilty as charged, sir. Much of the time I just have Amazon deliver what I know I’ll need in a day or two. Of course, in my old town, fewer and fewer people actually even do things themselves, preferring to call someone. When I changed out my first toilet fill valve here in my new place, I did think to myself that I probably would have called a plumber and paid for an hour of his or her time to do a 10-minute job – 40 if you count the time it took to run to Walmart to get the part.

This family did everything right. They were never too busy to help you understand how to do a repair or improvement job as they made sure you had the right materials and tools. They personalized everything, something the online world is still learning to do. Did you pay a little more (and it really was a little)? Yes, but you also were 100% sure you had what you needed. The market has changed, however, and competing with Home Depot or Lowes or Amazon (for the smaller number of people in town who still did things themselves) became impossible.

What would I have advised them? More in-store classes, a better online presence establishing themselves as local, available experts, maybe get a kid to deliver. Yes, the big guys do some of that too, but having the local, familiar edge could make a difference. I’m not sure any of that would have worked, but I also know that most retail is still brick and mortar, not online. I do think that competing with online as well as with giant home improvement centers, however, is too much. The benefits of technology are generally good, but in this case, tech has disrupted the local ecosystem, much as introducing a non-native predator to solve one problem can cause many others. Any local grocery stores in your town? Not in mine. Auto repair, restaurants, clothing stores, heck, even car dealers are all heading down this same path. Could your business be as well? What can you do NOW?

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Soap To Soda To Gum

It’s Foodie Friday and today we’re going to raise a glass to chewing gum. Well, not to the gum itself, but to the founder of the Wrigley Chewing Gum Company, Mr. William Wrigley. While he made his fortune selling gum, he started out to do something quite different and therein lies the thought I have for us today.

English: Doublemint gum Photo by User:Hephaest...

(Photo credit: Wikipedia)

Mr. Wrigley began selling soap. Like many of us in business, he tried to distinguish his brand by giving his customers a little something extra which would help distinguish him and his product from the competition. In his case, he would give away baking powder. After a time, he figured out that his customers liked the baking powder more than the soap and so he started to sell baking powder. Along with the baking powder, he gave away two packages of gum. You can guess what happened next.

There are two things in his story that I think are relevant to any of us in business. First, giving the customers what my Creole friends call a “lagniappe” – a little something extra – always pays dividends and sometimes they’re huge. I don’t know if Mr. Wrigley’s soap (or baking powder) were premium-priced to cover the cost of the extras he gave away, but the outcome certainly negated any cost. Always ask yourself how you can do more for the customer.

At some point, Wrigley realized that he had to pivot his business because his sideline was more successful and popular than his main business. He’s not alone in this. WeWork grew out of a baby clothes business renting unused space in their building. Instagram was something that grew out of the users of a whiskey lover’s app posting photos. The founders recognized that the photo sharing was more important to the users than the whiskey information. When Justin.Tv began letting users stream videos, (having started as just one guy streaming his own life) the “gaming” channel blew up and Twitch was born.

We need to keep an open mind when we see opportunities. Yes, we can’t always be chasing the new shiny new thing, but when one aspect of our business is screaming to be given a lot more attention, we need not be afraid of making a pivot. Mr. Wrigley pivoted (twice) a century ago, and while technology has changed, the basic business acumen he displayed hasn’t. Ruminate about that!

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