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What, or who, is your niche?

January 1, 2010 Leave a comment

Pretty good question, and one I think we all have an immediate answer to.  BUT, do we have the correct answer?

My guess.  No.

My hypothesis: the definition of “niche market” is changing in the business world.  Once it was known as the market, or market sector, serviced.  With the change in business practices, client relationship and rapport, I think the majority of folks here would rather have their niche be….type of client.

NOT – I work with commercial, office, residential, information technology, etc. market niches.

YES – I work with clients who are actively involved with causes, live in the City, and who are active in sports.

Has there been a change from type to lifestyle?

Think about your favorite clients.  What do you talk about with them?  Why do you like working with them, besides the fact they pay you, or are easy to work with.  But wait a minute, are they easy to work with because you like their style and their personality?

Now think of the clients you work with who you would rather put a dagger in your face with because they are such a PITA.

Food for thought.

How a BBQ Works

October 7, 2009 Leave a comment

I received the following in an email forward from my sister.  Since I read it multiple times, I thought it was worth sharing with you all; get a cup of coffee, kick your shoes off, and enjoy a laugh (while considering who you know that fits the description):

BBQ RULES

We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity . When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine…

(1) The woman buys the food.

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill – beer in hand.

(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman. Here comes the important part:

(5) THE MAN PLACES THE MEAT ON THE GRILL.

More routine…

(6) The woman goes inside to organise the plates and cutlery.

(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat

Important again…

(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN. More routine…

(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(10) After eating, the woman clears the table and does the dishes. And most important of all:

(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(12) The man asks the woman how she enjoyed ‘ her night off ‘ and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women.

Go Get ‘em

October 5, 2009 Leave a comment

As you all know, certain quotes get me thinking and considering more than what they might exactly mean in the context intended.  When I heard the quote below,  was at a time that I think I needed to hear it.  Was I in transition?  Not sure the correct term of what I was in, but I certainly was contemplating what and where my next adventure was going to be.

By adventure, I mean business and/or project.

The following week, I started swinging.  This is what I came up with:

  • Started a new social media consulting company, working with companies who need and want to get into social media. It’s something I have been doing for a while, but finally made it official.
  • Started seminars, trainings, and boot camps on the use to Twitter, Facebook, LinkedIn, YouTube, and Blogging.
  • Started a lunch series to expand others networks, build and help Chicago small business, and support our local entrepreneurial community.
  • Entered into a design competition for a major car company with a friend (who is an architect) – more to come, waiting to hear if we were short listed.

OK, so I started four new endeavors that I think I might have opted to sit back and think about them further before “swinging the bat” – however, I think the success I am seeing thus far is a result of doing something right then and there – going for the home run rather than a base hit. 

Not sure.

“whether you’re prepared to hit the home run, or not, you’ve got to swing that bat and give it all you got”

- Gene Simmons (Family Jewels)

How about yourself?  What can you do today to hit a home run?  Curious to hear, and always open to helping anybody with brainstorming!

Old Times

October 2, 2009 Leave a comment

This is interesting……… not all old times were good times…. (received this in an email from a good friend)

They used to use urine to tan animal skins, so families used to all pee in a pot & then once a day it was taken & sold to the tannery…….if you had to do this to survive you were “Piss Poor” But worse than that were the really poor folk who couldn’t even afford to buy a pot……they “didn’t have a pot to piss in” & were the lowest of the low

The next time you are washing your hands and complain because the water temperature isn’t just how you like it, think about how things used to be. Here are some facts about the 1500s: Most people got married in June because they took their yearly bath in May, and they still smelled pretty good by June.. However, since they were starting to smell . .. . Brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.

Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children. Last of all the Babies. By then the water was so dirty you could actually lose someone in it. Hence the saying, “Don’t throw the baby out with the Bath water!”

Houses had thatched roofs-thick straw-piled high, with no wood underneath. It was the only place for animals to get warm, so all the cats and other small animals (mice, bugs) lived in the roof. When it rained it became slippery and sometimes the animals would slip an d fall off the roof. Hence the saying “It’s raining cats and dogs.”

There was nothing to stop things from falling into the house. This posed a real problem in the bedroom where bugs and other droppings could mess up your nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That’s how canopy beds came into existence.

The floor was dirt. Only the wealthy had something other than dirt. Hence the saying, “Dirt poor.” The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh (straw) on floor to help keep their footing. As the winter wore on, they added more thresh until, when you opened the door, it would all start slipping outside. A piece of wood was placed in the entrance-way. Hence: a thresh hold..

(Getting quite an education, aren’t you?)

In those old days, they cooked in the kitchen with a big kettle that always hung over the fire.. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes stew had food in it that had been there for quite a while.. Hence the rhyme: Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.

Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man could, “bring home the bacon.” They would cut off a little to share with guests and would all sit around and chew the fat.

Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.

Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or the upper crust.

Lead cups were used to drink ale or whisky. The combination would sometimes knock the imbibers out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait and see if they would wake up. Hence the custom of holding a wake.

England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a bone-house, and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night (the graveyard shift.) to listen for the bell; thus, someone could be, saved by the bell or was considered a dead ringer…

So . . . get out there and educate someone! ~~~ Share these facts with a friend like I just did! ! !

Getting Older

August 16, 2009 Leave a comment

I celebrated a birthday earlier this year (ok, so that is not news) and here are some thoughts…

  • This year I am celebrating a college reunion.  What?  I swear, I was just there.
  • My trips to Home Depot are more frequent than trips to play Frisbee in the quad.
  • Spicy food does not agree with me as much, and it tastes spicier.
  • Hangovers, which used to be very few and far between, now last almost the whole day.
  • I wear an office cardigan because sometimes it is too chilly here.
  • When I walk around Chicago, I cannot help but think the young men need to pull up their pants, get a belt, and a haircut.
  • Getting socks and a new pair of sneakers is an exciting birthday gift.
  • I received an AARP mailer.  Now, I am WAY far away from needing them, but I appreciated the gesture.
  • I consider if a hotel, car rental, restaurant, offers a AAA discount, even though I don’t have AAA (I don’t drive in Illinois – I do in MA, but very little) – just in case they decide to give me a free membership, I want to know where I can use it.
  • I eat a donut, I gain 10lbs. 
  • My forehead is becoming a much bigger part in my life.  Yes, that was a play on words.  My hair is trying to divorce me.  
  • I use coupons.

This is just a partial list, but I thought I would share.  Let me know some of your signs of age…

WOW – Must Read Quote

August 13, 2009 Leave a comment

Tarek Tay, co-owner and managing partner at Zaya Restaurant was quoted in the April 2009 issue of Entrepreneur Magazine:

If your food isn’t good, you can improve your quality
if service is the problem, you can train your staff.
BUT if the problem is that no one’s going out to eat because of the economy, what can you do?

I have been sitting on this quote for some months now, contemplating what it really meant.  At first, I thought it was a wonderful quote and reasoning for businesses who have downsized, cut operating costs or been “forced” to shut their doors. 

However, with no disrespect to Tay and taking back my original thought, I disagree.

What can you do?  Many things…

Reinvent yourself and your company/establishment to handle the changing economy and purchasing power and control your customers have. 

Take this time to fully understand and utilize proper mediums to connect with your customers. 

Look at your business and customer relations model.  Is it up to par with demands, desires, and experiences your [potential] customers want, seek, and desire?

Look (yes, I am going to say it) outside the box with regards to hiring an expert.  Getting a fresh pair of eyes, brain, and thought process might be exactly the answer.  If you are a restaurant, perhaps hiring somebody who is an expert in operations and social media who DOES NOT have restaurantexperience is the answer.  This individual can give you the “why do you do this, what does this mean, and WTF” challenges to take your organization to the next level.

If you have been in business for some time now, look back at yourself when you first started.  Fire up the person and drive from years ago who was ready to take on the world, build an empire (or at least, a wonderful company).  Let that person take charge.

Solicit family and friends.  Period.  Opposite advice than most would give, but I think we can all agree that when it is time to roll up our sleeves and hear what we need to hear, perhaps family and friends will be able to give an outsider opinion and suggestions on what they think and how they would change.  If it doesn’t work, at least it has given you a chance to connect, spend time with, and open your emotions to those closest to you. 

Either way you look at the quote, I think it’s one for us to remember.  Sit on it.  Look at your professional life.  Look at your personal life.  Look at the life around you. 

What do you see?

As always, please do not hesitate to contact me if you need a sounding board, want to brainstorm with somebody far-removed from your business, or just need to plain talk.  More than happy!

Make a decision

April 7, 2009 Leave a comment

“If you take too long in deciding what to do with your
life, you’ll find you’ve done it.”
Motivational Speaker, Pam Shaw

Great quote!  Too many people sit around and try to weight the pro’s and con’s of every career decision, product invention, networking, etc.  Use the pasta strategy; throw it, see what sticks.

 

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