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The following video transcript is generated automatically by a computer algorithm that learns and gets better on a daily basis. Please accept our apologies if some content below doesn’t make sense:

Finding your customers in the first place, so these restaurants and chefs and people that you are going to try and convince to sublet your kitchen. There’s no different ways you can go about doing this. The first one is the classic. It’s just door to door. Just go out and call or visit and talk to every different restaurant you can find in the location in which you’re looking to set up. Go and talk to them, see if they have an interest in this, see what their issues are. You can find them online in front of the Yellow Pages. It’s a good idea to actually look on the apps for the areas in which you’re looking at setting up in and see what the supply is like in the area. Who’s who’s offering what in there? What kind of cuisines? What kind of menus. And you can then look through the restaurants in the local area or people in the local area that you found out through the previous method and find people who are offering things which aren’t currently available on the apps. And that gives you an actual leave it to talk to them and convince them to come on board because they’re going to be offering something new. They may well be latent demand there, which is just untapped because no one’s offering this kind of stuff. So do your research. You can suggest syndication. So that is you can go to one or more restaurants or a group of chefs and say, look, why don’t you group together and rent the space amongst yourselves? So rather than it being one restaurant hiring you’ll place just to cook their own food, it’s like we’ll get two or three of them if they’re unsure. So it’ll be cheaper if three of you band together. Come in. We’ll put all of your menus online and you can see what it’s like. You can suck it and see it’ll be a lower cost than individually. You know, you’re going to be dividing by three or four depending for the number of restaurants. It’s an easy, cheap way into the market and they can see whether it’s viable for them. And if the demand takes off, if there’s you know, if they find that there’s good business there for them, then there’s a reason for them to continue to sublet. You can also offer people discounts, rent free periods, trial periods. Anything you can do to get people in the door like you will probably find that a lot people will. Main objection will be. Well, we just don’t know if there’s demand out there or not. Well, you could let them try. You can let them come in and offer their product on these apps for a week or two and just see if the demands there. And then it’s a much easier case return on investment case for them, say, look, you know, you rent this off me for one X and you make three X because of the demand that’s coming through these apps. Another group of people that you could approach and one that you might not typically think about. So apart from just the usual restaurants is cooking schools and academies. There are going to be people coming out of these things who are going to want to get on the ladder of this kind of thing. They might have a particular sort of menu or cuisine they’re looking to go for. They might not have much money. But again, if you can get them on board and with trials and offers and maybe even some syndication, then they can start earning some money. They’ll be able to afford to pay you the rental available there. So it is useful to approach those kind of cooking schools and academies. Another good people to approach are bars and hotels. So a lot of bars serve food. Hotels obviously serve food. What’s to stop them using their human capital to expand into the food delivery market? Maybe the bars and restaurants down there have particular specialities that people like and they probably haven’t even considered doing delivery or takeaway, something like that. This gives them the opportunity to try the market again. So this is all about getting traditional operators to try this market out because it may well work for them. It’s always a good idea for you to benchmark what’s going on in various different places. So this is looking on the apps and finding out in other areas, the country and other areas other than where you’re looking to set up what kind of foods and menus are trending. And if those foods and menus are trending in, let’s say, for example, they are trending in London. But where you’re based, they’re not actually available this whole. On the app then. You can use that data to say, look, these things are in huge demand. People are loving these in these areas of the country. I mean, you can approach restaurants and chefs and say, well, why don’t you come board to my kitchen and start producing these menus, which we know have high demand in other areas, and that demand may well feed over into our area. It may well be that we just this isn’t available in our area at the moment. So there may be latent demand there. We can do a big marketing push on some of these things saying about how people are loving these things in other areas, the country. So it’s another way, another reason for you to have a conversation with these restaurants and these people who are preparing food. And another point at which you can try and convince them to come aboard.
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