254 episodios
UNFOCUSED Show @paulttran
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- Economía y empresa
Focus is overrated - I’m curious about lots of things || God, NFTs, investing, entrepreneurship, bettering myself, franchising, sales, memes, and microfinance.
If you love what you hear, please support so that we can do this FOREVER.
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Making $1 million serving weirdos (+ hot sauce) at my restaurants
The easiest way to build a profitable, enjoyable, and scalable business isn't to serve as many people as possible (wait, whuuut).
Listen in and tell me if you agree!
Please subscribe, like, and comment so that this helps my fellow small business owners!
If you found this episode valuable, please support me (it’s free and quick!) by:
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What if someone STEALS my brilliant franchise idea?
"What if they steal my business idea?"
"What if they know what's in the secret sauce?"
"What if they discover my supplier/technology?"
Those are common questions I get from aspiring and new franchisors.
Listen in for my answer (and hint: those are the wrong things to put your eggs in)
Do you agree?
Am I missing anything?
If you found this episode valuable, please support me (it’s free and quick!) by:
• Following me on X/Twitter: http://www.twitter.com/paulttran
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Restaurant owners won't like this (but you must do this to grow)
There's ONE THING restaurant owners need to do, to increase:
🛫 Pales
🛫 Profitability
🛫 Throughput
🛫 Consistency, and
🛫 Scalability
It's a paradox that must be followed (or disbey at you rown risk) and will require the removal of sunk costs, pride, comfort, and ego.
Troy Hooper, CEO of Pepper Lunch, shares this at Presidents Panel, hosted by the California Restaurant Association.
If you found this episode valuable, please support me (it’s free and quick!) by:
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Defending restaurant margins, INSTANTLY + WITHOUT RAISING PRICES
CEO Troy Hooper spoke at the California Restaurant Association Presidents Panel, a few months ago; and one of the hottest discussions was how to defend restaurant profitability:
✅ From constant attacks of rising costs and regulations; and
✅ Without customers' having to carry the load
I clipped this one-minute, forty-five second answer.
Please watch and repost, so that it helps as many of our peers as possible!
The restaurant industry will be here, forever. What are other ways we operators can be here forever, too?
If you found this episode valuable, please support me (it’s free and quick!) by:
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When do you say YES to franchisee ideas? (And when must you say NO?)
Listen in, and tell me what you think.
Hope this equips franchisors and potential franchise partners for success.
Big thanks to @shawnpwalchef for inspiring #smartphonestorytelling
If you found this episode valuable, please support me (it’s free and quick!) by:
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• Subscribing to my newsletter: https://effaround.substack.com/ -
What $100 purchase have you made in the last 6 months that's changed your life or work? Texts.com
This is an excerpt from my regular newsletter Eff Around & Find Out.
Please subscribe. It's free and loaded with lots of great insights on personal development, entrepreneurship, and my adventure in NFTs.
http://effaround.substack.com
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