The Restaurant Business

[Jeremy]

That's the answer I was looking for. Now if someone can tell me how machine shops or excavators or shit like that find clients when they start up I would have a few of my greatest mysteries solved. Never understand how these places can like just start doing metal finishing or something and instantly have enough clients to operate. It's not like they're a retail store. Just like these ambiguous services that I don't understand how they get started.

I should have my buddy Karl come on the radio to discuss this. They own a machine shop with around 30 employees and are doing very well. Basically they have a global client list and focus on niches where they make a better product than anyone else in the world. Likewise they rep various companies so each sales call allows them to dig deeper into each customer and explore different ways in how they can serve them.

[jdwanchalk]

I should have my buddy Karl come on the radio to discuss this. They own a machine shop with around 30 employees and are doing very well. Basically they have a global client list and focus on niches where they make a better product than anyone else in the world. Likewise they rep various companies so each sales call allows them to dig deeper into each customer and explore different ways in how they can serve them.

It's not the existing business that I don't get, it's getting the clients to begin with. Just seems like a big leap of faith. It's not like some random b&m retail store where you can drive customers somewhat naturally.

[pokeraussie]

It's extremely cut throat, my bro is in the industry. If you don't constantly have bums on tables, expenses eat into profits pretty quickly.

[PTC]

I do marketing for a fine dining chef. I wouldnt recommend this industry to most people. I expect to see huge trend shifts here in the next 10 years, and most good restaurant marketing plans involve a fairly long time horizon.