About a year ago a fast food flame-grilled chicken outlet with a restaurant opened up in the local neighbourhood. The previous premises were completely refurbished at great expense, a new kitchen built, the table arrangement changed and the outside decor was modernised with the latest signage. The doors opened, the store traded for about 6 to 8 months and then shut down.
Just imagine how much money the owner put into this restaurant. No expense was spared at bringing it up to a level that matched or even in some cases surpassed the giant fast-food chain stores. Sometimes it’s like this. A would-be owner of a small business needs to start up with everything ready so that they can serve customers with the quality and price perception that they are trying to create. To go smaller or with less bells and whistles might mean a turn off for customers. Yet the risk of going full-scale is much higher because simply the market hasn’t been tested for demand. Continue reading “Should you start out with a smaller project before you take the leap and run a full-scale business?”