Thank you to my two classmates, Jordan and Christian, for your comments on my first bar napkin synopsis of my first bar napkin summary of Flavor for Hire. Using your feedback, I've tried in this revision to elaborate more in general, but specifically on how I plan to market myself and make my entry into the private chef market in Gainesville.
Who Am I?:
I am Adi. I am a young man. I am an American with Indian heritage. I am planning to move to Gainesville, FL.
What Am I Offering?:
I am offering to cook for customers in their home kitchen using ingredients and tools I have bought; cook either to a set menu or customized one. I would also provide meal prep for multiple days, and clean up after myself. The 'why', or the 'sizzle', that is essential for the customer to believe in and for me to deliver is that Flavor for Hire is for people who want a healthier, less stressful, and more enjoyable lifestyle.
Who Am I Offering It To?:
I am offering this service to middle-class to upper-class residents of Gainesville, specifically people who are either busier, richer, or more restricted in diet than average. In order to get customers, I need to link up with social circles. Who I know, not what I know, you know? That might mean having to make friends over social media through local groups and offering a free service to the first few select customers. Maybe I'll connect through friends' church groups. Maybe I'll ask my professors. Really, it all focuses on word of mouth.
Why Do They Care?:
A lot of people are willing to pay for food that increases their quality of life, and people will pay to ensure they get that food, so long as they are able to trade-off money for time and life improvement.
What Are My Core Competencies?:
I have a few months of commercial kitchen experience, and a few years of private culinary studies under my belt. I am creative and willing to try new things. I am a decent communicator. I am no stranger to collecting data and crunching numbers.
So, I am confident that I can deliver delicious products, make people believe I can do it, and also end up profiting at the end.
Now, in my estimation, the elements on this 'bar napkin' are coming together. They can't help but come together because the business is me! I AM the service provider.
To be fair, none of this is particularly revolutionary. What will really determine my success is my ability to connect and regionalize to Gainesville and make sure I can deliver on my promises. However, this enterprise is currently not feasible due to the precautions and effects of the current COVID-19 crisis. But, on the bright side, this gives me extra time to plan, test, and price out possible menu options.
Who Am I?:
I am Adi. I am a young man. I am an American with Indian heritage. I am planning to move to Gainesville, FL.
What Am I Offering?:
I am offering to cook for customers in their home kitchen using ingredients and tools I have bought; cook either to a set menu or customized one. I would also provide meal prep for multiple days, and clean up after myself. The 'why', or the 'sizzle', that is essential for the customer to believe in and for me to deliver is that Flavor for Hire is for people who want a healthier, less stressful, and more enjoyable lifestyle.
Who Am I Offering It To?:
I am offering this service to middle-class to upper-class residents of Gainesville, specifically people who are either busier, richer, or more restricted in diet than average. In order to get customers, I need to link up with social circles. Who I know, not what I know, you know? That might mean having to make friends over social media through local groups and offering a free service to the first few select customers. Maybe I'll connect through friends' church groups. Maybe I'll ask my professors. Really, it all focuses on word of mouth.
Why Do They Care?:
A lot of people are willing to pay for food that increases their quality of life, and people will pay to ensure they get that food, so long as they are able to trade-off money for time and life improvement.
What Are My Core Competencies?:
I have a few months of commercial kitchen experience, and a few years of private culinary studies under my belt. I am creative and willing to try new things. I am a decent communicator. I am no stranger to collecting data and crunching numbers.
So, I am confident that I can deliver delicious products, make people believe I can do it, and also end up profiting at the end.
Now, in my estimation, the elements on this 'bar napkin' are coming together. They can't help but come together because the business is me! I AM the service provider.
To be fair, none of this is particularly revolutionary. What will really determine my success is my ability to connect and regionalize to Gainesville and make sure I can deliver on my promises. However, this enterprise is currently not feasible due to the precautions and effects of the current COVID-19 crisis. But, on the bright side, this gives me extra time to plan, test, and price out possible menu options.
Hi Adi,
ReplyDeleteI think your bar napkin definitely did improve this time around. I am glad you recognized the effects of the Covid-19 crisis on your business idea. Hopefully eventually your business idea will be feasible after this crisis passes or lessens. Your bar napkin was quite detailed and sold me on your idea somewhat. My greatest concern is still that your services might be too expensive for the customers you are building your product for.