Vom Mundpropaganda-Geschäft zum echten Marketingsystem

0:00Uh, I sell barbecue to people. Sweet. Uh, a lot of catering and some restaurants. >> It's probably like men over whatever, like being real, but yeah, you go. >> Uh, and uh, we do uh, we do 1.2 million last year. Um, I'd like to do 10 million in 3 years. Okay. Um, one of the things that's definitely stopped me is I'm underpriced. Okay. Uh, now I was talking to Ed and uh, suggested I have a broken model. Okay.

0:27Uh, yeah. Dum dum dum. >> Dum dum dum. >> Yeah, right. Yeah. Um, okay. So, you're doing 1.2 and you want to get to bigger. Yeah. Is Amazon primary channel? Uh, no, mostly word of mouth. Oh, wow. Cool. Yeah. >> Neat. >> So, we Yeah, so we do a lot of uh, 80% of our business is barbecue catering. Okay. >> And then uh, we >> Wait, barbecue cater Hold on. >> Yeah, yeah, yeah. So, we I do barbecue catering. Okay. Yeah, and then uh,

0:53>> What's that? >> cater. Yeah, yeah, yeah. Got it. I totally thought you were selling tongs. Okay, got it. >> [laughter] >> Yeah, no worries. Okay. Yeah, yeah, yeah. >> Got it. Uh, and then uh, we're also open a couple days a week uh, uh, >> Like the brushes and the tongs, that's what I thought we were going for. Okay, got it. >> No, meat. Yes, got it. >> okay. Yeah. Uh, and then uh, the other part of the business is restaurant. We're open a couple days a week uh, kind of yeah. Got it. Okay. So, what do you you want to What do you want to Do more. I want to do more.

1:21>> Okay. I think you'll probably need to pick one or the other. Realistically, it sounds like the catering business is more scalable. Not either business could scale, but the restaurant's going to be limited by your four walls relatively quickly, whereas the catering not so much and you can, you know, you can do a lot of catering um, in a local area to make a lot of money. So, what stops you from doing that? Uh, I feel like we're starting to get capped in those four walls as well. I mean, we did almost a million in catering. Uh, and so we did

1:50>> four walls or you going to someone else's four walls? >> Well, we uh, we we actually we'll produce at our commercial kitchen and we'll push uh, you know, up to 10 10 teams out. We feed well over a thousand people out of that one kitchen. Okay. >> Yeah. And so, you have a kitchen constraint. Yeah. Okay, but the catering business itself is fine. You need to get a bigger kitchen. Yeah, that that would that would be one of them, yeah. And then more then more leads. Okay. So, can you currently handle more leads or you at capacity right now?

2:21Um, it It's seasonal, so I think I on the busy seasons we're hitting capacity and then in the the lower seasons we're >> [snorts] >> maybe. >> [laughter] >> That was the first phone call I've ever had taken inside of a conference. Uh, sorry, go ahead. Um, [snorts] no, the from a catering perspective, I think that volatility is part of the business. So, you're not going to really change that.

2:50You need to be make sure making sure that you're printing money in the on season so that you can make up for the off season. So, volatility doesn't in and of itself mean that there's anything wrong with the business. So, like Harry and David's makes like 80% of their revenue in December. And they lose money the other 11 months of the year. See's Candy, same thing. They make the vast majority of their profit in Q4. And so, that's not uncommon and you're in a food kind of celebration type business, so Q4 is probably I'm guessing where your season kind of uh, spikes. >> uh, there's big weddings. This season for us is actually spring and fall.

3:18>> Interesting. Yeah. >> And then you Yep, and Q4 as well. >> Got it. And So, spring, fall and Q4. Well, yeah, so so >> So, three of four quarters you're doing okay. April, May, June and then September, October, December. Dude, I don't think you actually have volatility. I think you just need a couple more leads and you'll smooth out your curve. Because if it's barbecuing is outside, then it's like you got your spring and your summer covered and then you've got celebrations that are happening in the other part of the year. So, it doesn't really sound like I'll tell you So, some of you guys have this artificial constraint and being like, you know, you know, March is always a bad month for us. It's like, why?

3:48There's no actual reason. It's just like historically then we start having a self-fulfilling prophecy of like said differently, if you were able to mop up all the demand for catering every month in your market, would you be able to handle it? Uh, probably most >> differently. If your worst month of the year traditionally, you were able to scoop up everyone else's catering business, would that now become the best month of the year for you? Uh, pro For sure. You're doing a million dollars a year. For sure. All right, you're saying the answer. So, the point is is [laughter] the point is is that all we have to do is just outmarket the competition so that that that'll basically smooth out the demand curve. Okay. Right, so you don't have volatility, you just need better marketing. Okay. And so, from a lead gen perspective, um, right now you said word of mouth and what's the other one?

4:34I Just word of mouth. >> Yeah, yeah, we just do a really good job and get people to refer people in. Yeah. So, um, I think for your business uh, catering, jeez, uh, paid ads like meta ads probably work just fine. Okay. Yeah. I actually I think you'd probably get away with it pretty well. Um, PPC would also probably do well for you because people who have high intent who are looking for a caterer, um, if I were to start with one, I'd probably start with PPC. Okay. And then I would move on to meta, but I think PPC is probably the highest likely cuz it'll be the warmest leads. They're high intent. You'll be You'll pay more than you're used to. Well, you're not used to paying anything, so.

5:07So, you'll actually learn how You'll have to learn how to work leads. And so, this will be a big shock to your system because they won't just like immediately get on the phone and then give you money. You'll actually have to have a process in place. Um, but yeah, we can help with that, but that's kind of the the general gist. You'll have to have a landing page. You'll have to have a lead nurture process. You'll have to get them scheduled. You'll have to, you know, have them watch a little VSL beforehand so you kind of frame what they're getting into and what to expect and we get on the phone, you can go close them. Cool. Yeah, that's what you have to do.

5:33You have to advertise. Sounds good. Thank you. Yeah, you bet. So, if you've hit a revenue ceiling or your entire business relies on you to grow, then I'd love to invite you out to our headquarters here in Vegas to learn how we scale. It's a my team spends two days with you to identify the thing that's holding your business back. And so, if that sounds interesting, click book a call and if you're a fit, we'd love to potentially see you out here in Vegas.