(Thinking out loud)
I suppose if you open a dessert spot, the dessert IS the entree.
The point is to focus on the “main dish” as opposed to the ancillary dishes.
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Every market has a “main product,” as well as things that are ancillary to that main thing. Unless the main market is huge, it’s hard to make a business from the ancillary market.
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This is a good example: the HR dept doesn’t have room for dessert! https://twitter.com/maxogles/status/1219814137527586816?s=21 …https://twitter.com/maxogles/status/1219814137527586816 …
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In some product categories (email), the “main thing” is so big (Gmail), that you can build an ancillary add-on (Clearbit) and do well. But in many categories, the market’s just not big enough to create that level of demand. Everyone orders the entree, but nobody orders dessert.
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Yes. Upsells are huge, especially if you’re the one offering the main dish. https://twitter.com/swizec/status/1219855724773163008?s=21 …https://twitter.com/Swizec/status/1219855724773163008 …
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Here,
@nbashaw and I explore this idea further: "Your product has to be in the main flow of what people need." – Nathanpic.twitter.com/vrCUvfJBpuPokaż ten wątek -
Related: “Most non-fiction writers make more from speaking engagements than the book itself.” –
@RyanHoliday (on the@noahkagan podcast) In the book industry, “the book” is the appetizer! Speaking gigs are the main entree.pic.twitter.com/gZVF12MFspPokaż ten wątek
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But the margins are better on the dessert

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Lol. Good point. Well... If you open a dessert spot, the dessert IS the entree.

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Also good to consider...the drinks. Decent margins and sometimes ordered multiple times per entree. Spot on focusing on what is predictable (entree).
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The entree gets them in the door, wine pairing makes the money ;) High end restaurants you're fast looking at a $200 wine pairing on a $150 meal.
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Wydaje się, że ładowanie zajmuje dużo czasu.
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