Restaurant Cleaning

0:00We do like grease removal from ducts, fans, hoods, um, in restaurants in San Diego. We just hit month six. We're doing like 6K a month right now. I think what's stopping us is figuring out pricing and offer with a service that more or less is the same no matter who you go with. >> So, the problem is, to your point, like you started with the premise that this is a commoditized service. I would just break I would just erase that from your memory. Otherwise, you're right. These two things are about the same. I'll buy the cheaper one. It's the worst comparison. It's not the fight you want to fight.

0:29>> Mhm. >> So, it's like I put all my effort, whenever I start any business or any product line, into like, why is this different? >> Mhm. >> Like that's my full Like I don't even think about pricing. I don't think about anything until I answer that question. And so, if we're thinking about the competition that you're competing against, like maybe a lot of them are, you know, not that personable. They have maybe terrible service. Maybe they don't do a complete job. Maybe they're not willing to come back if something happens. I would say, what are all the reasons that somebody who sucks at this sucks? And I have to at least be able to articulate it to them really simply, which is like, here's the five things that happened that suck.

0:59>> Mhm. >> Here's how we don't have any of those five. >> Mhm. >> And for that, in exchange, instead of paying this, you pay this. But this is why it's worth it.