Chapter 15Observing the Pull
“Good morning, everybody,” Regis said, calling the Third Shift Entrepreneurs meeting to order at 6:00 a.m. on Wednesday morning. “Let's get started.”
Each of the entrepreneurs grabbed their coffee and found their seats. Regis began. “Let's open with a check-in: One thing I learned, one strategy I employed, and one area where I'm holding myself back.”
Matt observed how punchy and direct the meetings were and how precise the instructions from Regis always were. He wondered how he could bring some of this entrepreneurial efficiency and discipline into his corporate environment. They sat quietly for a few moments, writing in their journals, contemplating what they would share with the group. Yisel then spoke up. “I'll go first.”
Regis turned to her. “Thanks, Yisel. Go ahead.”
“One thing I learned is that upscale South American-themed or Central American-themed restaurants are interested in carrying a brand of coffee that is otherwise unavailable to the public. I brought a sample by this new restaurant in the River North neighborhood even though I didn't know anybody there and ended up chatting with the chef. He was far more interested in the ‘story’ of the coffee and where it was sourced from than the price point, so I will focus on high-end restaurants for the near future. One strategy I employed was to lower the risk of saying ‘yes.’”
Matt had not heard of this strategy of lowering the risk of saying “yes.” He was taking notes.
“One restaurant's chef ...
Get Third Shift Entrepreneur now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
