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Turning a Failing Business (Restaurant) Around
- petercooper 18y agoRidiculously short summary: Different markets respond to different techniques. This is as true in taking a restaurant from NYC to the boonies as it is in shifting (or porting) a Web app from B2C to B2B. Part of getting a business advantage is to realize this and to take advantage of your competitors who don't realize it ;-)
- ojbyrne 18y agoI also got the feeling that the first restaurant could have been world class and made huge dollars, but they just didn't try hard enough (or something). The second one sounds decidedly mediocre.
- Spyckie 18y agommm... Anyone thought he skimped on the details a bit? I think it would be much more useful if it went in depth about the problems rather than just saying "I was too arrogant".
- kqr2 18y agoScott Adams' (of Dilbert fame) experience on trying to turn around a restaurant he owns in the SF Bay Area. http://www.nytimes.com/2007/11/11/business/11dilbert.html http://www.nytimes.com/2007/11/11/business/11dilbert.html http://www.dilbert.com/blog/entry/my_restaurant_update/ http://www.dilbert.com/blog/entry/my_restaurant_update/ I borrowed a trick from the Internet. I love sites such as Digg.com and Reddit.com where users rank their favorite web stories. I rearranged our lunch menu the same way, ranking our dishes by popularity and calling out the ranking with the menu format.