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Touché. Now, just to figure out how to sell our honest and genuine services to them. Cold calling? Anybody with similar experience? I’m genuinely interested.

• netcan 16y ago
  I think you underestimate the powers that have given rise to the current state of affairs. Ecosystems of sellers usually develop around the characteristics of buyers. Restauranteurs are (as a general rule) terrible buyers and terrible clients. You might look at a site and think "that'll take x hours to do," but you need to factor in the time that it takes to get the client there. In my experience, that's several times x. Just making the sale could be several times x. You need to realize you are starting from scratch and that from where you stand, it's hard to know where scratch is. You will need to convince them why flash is bad (even though everyone they ask thinks it looks great). This is just one example. They will not be able to evaluate the site from the perspective of the user, that kind of thinking takes practice. Then crisis strikes when your offer which includes some little mini-app to do that thing they want with the menus (already done) and a custom design (hired a mid range designer) costs more than the other offer which is largely auto-generated. The reasons are similar for large companies having bad software, they are bad buyers.
  • sudont 16y ago
    I see! This must stem from the culture of cheapness that surrounds a lot of restaurants; supposedly the industry is cut-throat. This just means that the problem needs to be attacked on a different front: marketing. Which is where the hucksters come in...