The greatest advantage to owning a SMALL business is you can change quickly. If your customers suddenly decide they want some other product or service, you can offer that item to them within a few hours or days.
The greatest advantage to owning a SMALL business is you can change quickly. If your customers suddenly decide they want some other product or service, you can offer that item to them within a few hours or days.
That usually isn't the case for big businesses. Just take a look at the awful situation the American auto industry is currently in. Detroit made big bucks selling hefty pickups and SUV's during the past decade.
But when gas prices soared and financing become difficult, those makers of gas guzzling automobiles were left in the dust. There was no way they could QUICKLY start offering smaller, cheaper, more fuel-efficient autos.
Factories would have to be retooled, thousands of employees retrained, billions in old stock liquidated, and a fortune in marketing spent to advertise the change.
Changing a big business like the auto industry takes years and billions of dollars. No matter how much they want to change quickly, the fact of the matter is, they can't.
Not so with YOU! If your car repair service finds customers need engine work instead of mufflers, you can make the change and be ready to offer the new service in a matter of days.
If your accounting service finds fewer customers need payroll help and more want tax assistance, you can start offering the new service this afternoon.
One of the industries I currently work with is the restaurant business. Your favorite BIG corporate restaurant probably specializes in a niche -- offering certain kinds of food, prepared in specific styles, and surrounded by a carefully crafted decor.
It costs the owners hundreds of thousands to several million to get their restaurant up and running. If they find out tomorrow the local clientele doesn't want another Italian restaurant, but wants Mexican food instead, the owners have a BIG problem.
Changing their decor, developing a new style of food, and retraining or replacing staff is very expensive. Even more costly, the restaurant has to change their image in the minds of the public through massive advertising.
Many large restaurants simply shut down, then later start up under a different name offering the food the market desires. None of this is cheap or fast.
Using the "small is flexible" principle outlined above, I have instead developed a restaurant delivery service. This service offers the one PROFITABLE feature most restaurants don't or can't offer -- the ability to DELIVER their food to customers.
These days consumers are busier than ever. Not only are they too busy to cook, they are often too busy to take an hour or more off to visit a restaurant. Restaurant delivery is the answer for the consumer as well as restaurants.
The beauty of this service is it is incredibly flexible. A restaurant delivery service can work with 50 restaurants. I'm not the least bit concerned if demand decreases for restaurant A, because I'm also offering the menus of restaurants B, C, D and E.
When tastes change, I change with them -- quickly, effortlessly, and with no additional cost.
That's flexibility. And these days, flexibility leads to BIG profits.
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