Tag Archives: Business and Economy

July 22, 2020 · 11:49 am

Going Viral

I was having a conversation this morning with a fellow who represents a number of the franchises with which I do business. He asked me how things have been going during the pandemic and how I thought things had changed. I thought about it for a minute and this is the gist of what I said.

For most folks, investing in a franchise, or starting a business of any sort, is a scary process. It involves risk, both professional and financial. Oh sure, there are some well-to-do folks I’ve worked with who are just looking to start something up on the side while they keep their day job, but the risk is still there. While the risk is decreased when you go with a franchise (proven system, strong support team, etc.), you’re still jumping out of that airplane. Maybe you’ve got someone strapped to your back who has jumped a hundred times before, but it’s still a scary process.

The pandemic has only intensified that fear. Every person that goes into the process to any deep degree has hit the “stuff got real” moment when they have to make the leap or back away from the door. When almost every news story each day is bad and when neighbors, friends or family might be hurt by the pandemic, it’s a lot more difficult to convince people that they’re making the right move. Couple that with the fact that many 401K’s became 201K’s almost overnight and many people would rather not add to the risk it seems we all take just by waking up each day.

Many of the folks who express interest in learning more are, unfortunately, not good candidates for many brands. They don’t have much liquid capital and due to what’s been going on, their credit may be damaged. Honestly, some are pretty desperate to buy themselves a job which is not a great reason for them to be looking at starting a business. The virus has made it harder to find really well-qualified folks in many ways. 

It hasn’t all been negative. Getting financing has rarely been less expensive for those who decide to move forward. The government has been delaying loan payments to help borrowers out. Some business sectors – in-home care, home repair and remodeling, cleaning, and some others – that were good businesses before are even better businesses now. I had one person who was looking at some food businesses shift overnight to wanting handyman businesses. That’s smart thinking because he is looking at the business as something that makes his goals possible and is unconcerned with the means to that end. Shifting on the fly is something we all need to be doing more of these days, right?

Those are my general thoughts about what’s happened to my business over the last few months. What’s going on with yours? How can I be helpful?

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July 17, 2020 · 2:48 pm

The Mayo Clinic

For our Foodie Friday exploration this week, let’s consider an item that you probably have in your fridge – mayonnaise. I’m a big fan of the stuff, so much so that I used to get through periods of study in my dorm room with a box of Saltines and a jar of Hellman’s. Of course, now that I’ve moved down south, Duke’s is my mayo of choice. In fact, some folks refer to Duke’s as the mother sauce of the south. I don’t disagree.

Mayo is pretty simple stuff when you think about it. An egg, some lemon juice or vinegar or mustard (or all of the above), some salt and pepper, and vegetable oil is thrown together in a blender, food processor, or even just a bowl (fire up those whisking muscles) and you’ve got mayo. You can add herbs, adobo, sriracha, or just about anything else you’ve got lying around for additional flavor, but plain mayo is one of my favorite kitchen items.

You probably spread it on sandwiches. It there anything better than a tomato sandwich in summer? I think mayo makes that happen. Can one have a BLT without mayo? Not in my book. I’m a mayo on burger guy too (hey it’s really a BLT with a meat patty on it when you think about it). There are many other things to do with mayo that you might not have thought about. For example, the next time you make a grilled cheese, spread mayo on the outside instead of butter. You’ll thank me later. Rub it on your steaks before grilling. Not only will your seasonings adhere well but your steak won’t adhere to the grill. It doesn’t drip onto the flame either, so no flair-ups.

Mayo in baked goods? Well yeah – it’s eggs and oil, mostly. A little salty as well. How is a cake or muffin not made better? Coating anything you’re going to bread? Hell yes. It’s essential in Mexican Street Corn, even if you’re making it in a casserole dish and not on the grill. And did you know that we can learn some business from mayo too?

Here we have something that is all of the most basic ingredients transformed into something incredibly versatile. It’s what I always looked for in team members when I was hiring. Who understood the fundamentals? Who would work well with other equally qualified individuals? Who was capable, with some extra additions, of transforming into something different and perhaps even better? Who could be used for a seemingly endless variety of tasks?

I’m usually out of one thing or another in my kitchen but I am NEVER out of mayo. Hopefully, you’re thinking of it in a new light, just as you are about the types of folks you want on your team. What do you think?

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July 10, 2020 · 4:28 pm

Dealing With Disaster

Another Foodie Friday in the midst of a pandemic. We’ve all been affected and no business sector more than restaurants and bars. Many bars are still shut down and the places where bars have reopened have seen COVID cases rise dramatically, prompting some areas to shut them down again. Restaurants are gradually reopening but business is very different. I want to look at how and see if we can learn anything.

When you make a business plan, part of what you do is to project sales. In the restaurant business, you’d look at how many meals (covers) you’re serving each night, how often you’re turning tables, and how full that makes your restaurant. In most cases, any plan that indicated 50% capacity would be marginal and no plan would see 25% capacity as even a remotely feasible option.

If you’ve got a giant dining room (think Cheesecake Factory), 25% of capacity may still be a large enough number to make the business a small profit. Now throw in the need to keep your customers separated by six-feet, which may make the actual capacity below even the 25%. It’s impossible.

Restaurants area putting up plastic barriers to provide separation. My guess is that they’ll need to address their air filtering at some point as both customers and health officials find out more about how the virus spreads. Buffet? Bye-bye. Menus are being reduced, printed, and used once. More expenses, as are the costs of having staffers who do nothing but sanitize tables and everything else after parties have left. It’s a low-margin business to begin with and what we see happening now is just destroying the business completely.

A well-known celebrity chef moved here a year ago and opened a successful restaurant. He closed it the other day. Yes, he was doing takeout but as he said, that wasn’t what diners wanted from a restaurant known for its live experiences. Is the business experience the same in a closed-in booth? I’ve had very good takeout from several places during the last few months but even the best of it isn’t as good as the same food coming right out of the kitchen. Neither is the experience.

So what can we learn? I’m amazed at how the industry is adapting. Ghost kitchens, which I’ve written about, are going to be a part of the future. So is the takeout business, lesser experience or not. Even with restaurants reopening, the takeout business isn’t declining. Are there lessons for non-food businesses? I think so.

First, don’t be afraid to consider the most far-fetched things in your disaster planning (“oh come on – no one is going to shut down the entire economy…”). Second, that plan needs to focus on customers’ needs. The takeout business isn’t something the restaurateurs planned for but customer demand necessitated it. Third, don’t assume that the disaster plan will apply only to a temporary condition. I don’t think we’re ever getting back to anything but a new normal, do you? Think about change being permanent and plan accordingly. Make sense?

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