THE DOOR的动态

In my first few weeks at Rich Products Corporation, I've had the chance to dive into the team’s research on donut trends and snacking culture. Check out this brief article summarizing our findings: https://lnkd.in/eE6Bx39q

I grew up in a small market town. On Saturdays the charity bake stall is the highlight. Every time I’m back, I’m sent to bring home my whānau’s quarry of choice – the family-size homemade steak pie. My hunt is not always fruitful. They sell out quickly. So, why are these humble institutions so successful? What lessons can we learn from these temporary havens of homemade delights? Firstly, that word ‘homemade’. It gives you an instant emotional connection. You know this comfort food has been made using quality ingredients, plenty of love, and maybe some unique, innovative recipes to tickle your tastebuds. The baking comes with a story. Maybe one that’s personal to you. ?It can take you on a journey back to your childhood, to a special person or place in time. The bake stall is not all about the money. I’m meeting more charities who have a single solution to all their increasing woes – “We need more money”. A focus only on the finish line, ignoring the effort you need to put in to get there. I understand times are tough. Funding has taken a big hit. But by keeping the ‘entitlement blinkers’ on, you don’t have a recipe for sustainable survival and growth. Let’s look at a few tips we can get from the humble (there’s the first tip) bake stall. ·????????Product – Loyalty comes with trust. Customers know the baking will be better than anything they can buy in a supermarket. There will be your well-known classics, mixed in with a few fresh ideas to try. Something for everyone. ·????????Price – You know the price will be fair. You’ll get what you pay for. You might not even mind paying a little extra, especially if proceeds are going to a good cause you resonate with. ·????????Promotion – Potential customers learn, “what’s in it for me?” before they get there. Word of mouth has spread through the community. FOMO sets in early. And of course, there’s the on-site banter. The classic, old-school, jovial market trader grabbing your attention, making you laugh, adding to your overall experience. The messaging is clear – great products, great price, great experience, great cause. ·????????Placement – The stall is always accessible. Easy to spot, visually appealing, tangible, and interactive. People need to see it with their own eyes and experience it themselves. ·????????People – Any transaction is all about relationships. And frequent, up to date, honest two-way communication. People don’t just visit the stand for the baking, but for the good people running them. The sense of community and connection. The conversation, the gossip (OK, not always a good thing), the feeling of being part of something positive. A lot goes in to a ‘simple’ bake stall. Does your charity need to come up with some new recipes? Let me help you there. I bake a mean steak and mushroom pie (vegan options available). #DrivingChange #BakeStallsRock #collaboration #FindYourVoice #WakeUp #visionary #charityleadership #mentoring #marketing #reimagination #fundraising

For nearly a decade, I led a battle against donuts. Which is strange because I owned and operated a donut shop. But my shop was different. I declared war on the Americanized, informal version of the word “donut” and decided my shop would be known for “doughnuts.” You know…the, um, sophisticated and purest form of the fried dough delicacy. To me, d-o-n-u-t-s were whipped together using bagged baking mixes. Mixes delivered to stores via 18-wheelers owned by multibillion dollar food distribution companies. My d-o-u-g-h-n-u-t-s? They were carefully made from scratch and often included ingredients purchased from farmers markets. The donut was my nemesis. And it told potential customers what my shop stood for, how it was different, and rallied those who appreciated made-from-scratch foods vs. made-from-bag foods. As a first-time entrepreneur, I stumbled into one of marketing’s most powerful maxims: It’s easier to rally an audience against something than it is to rally them for it.

I grew up in a small market town. On Saturdays the charity bake stall is the highlight. Every time I’m back, I’m sent to bring home my whānau’s quarry of choice – the family-size homemade steak pie. My hunt is not always fruitful. They sell out quickly. So, why are these humble institutions so successful? What lessons can we learn from these temporary havens of homemade delights? Firstly, that word ‘homemade’. It gives you an instant emotional connection. You know this comfort food has been made using quality ingredients, plenty of love, and maybe some unique, innovative recipes to tickle your tastebuds. The baking comes with a story. Maybe one that’s personal to you. ?It can take you on a journey back to your childhood, to a special person or place in time. The bake stall is not all about the money. I’m meeting more charities who have a single solution to all their increasing woes – “We need more money”. A focus only on the finish line, ignoring the effort you need to put in to get there. I understand times are tough. Funding has taken a big hit. But by keeping the ‘entitlement blinkers’ on, you don’t have a recipe for sustainable survival and growth. Let’s look at a few tips we can get from the humble (there’s the first tip) bake stall. ·????????Product – Loyalty comes with trust. Customers know the baking will be better than anything they can buy in a supermarket. There will be your well-known classics, mixed in with a few fresh ideas to try. Something for everyone. ·????????Price – You know the price will be fair. You’ll get what you pay for. You might not even mind paying a little extra, especially if proceeds are going to a good cause you resonate with. ·????????Promotion – Potential customers learn, “what’s in it for me?” before they get there. Word of mouth has spread through the community. FOMO sets in early. And of course, there’s the on-site banter. The classic, old-school, jovial market trader grabbing your attention, making you laugh, adding to your overall experience. The messaging is clear – great products, great price, great experience, great cause. ·????????Placement – The stall is always accessible. Easy to spot, visually appealing, tangible, and interactive. People need to see it with their own eyes and experience it themselves. ·????????People – Any transaction is all about relationships. And frequent, up to date, honest two-way communication. People don’t just visit the stand for the baking, but for the good people running them. The sense of community and connection. The conversation, the gossip (OK, not always a good thing), the feeling of being part of something positive. A lot goes in to a ‘simple’ bake stall. Does your charity need to come up with some new recipes? Let me help you there. I bake a mean steak and mushroom pie (vegan options available). #DrivingChange #BakeStallsRock #collaboration #FindYourVoice #WakeUp #visionary #charityleadership #mentoring #marketing #reimagination #fundraising

ZISCUIT SUBSCRIPTION BOX DELIVERIES Ziscuit is getting traction. I am preparing a Grocery Food Box order for a local Dallas County, Alabama customer. Alabama is the 6th poorest state in the US. Selma is the 9th poorest city in the country. If we are going to fight food deserts, we need a different solution. We think we have the answer. Check us out at www.ziscuit.shop Don’t Risk It. Just #Ziscuit! #fooddeserts #fooddeals #fooddeliveries #foodinsecurity

If you're going to have a donut, quality matters! ?? I have an insatiable sweet tooth, and donuts are one of my favorite desserts. I will pick a good donut over most other options. First let me tell you about the amazing donuts in the picture from Jack Frost Donuts! They have been doing it right from their small little shop in Cleveland for 87 years! High quality and amazing taste every single time! But indulge me in another story... stick with me... Recently I was traveling between Cleveland and Detroit (about a 3-hour drive) and stopped at one of the service plazas on the turnpike. I needed a coffee and perhaps a snack. There was a Dunkin' inside so I thought this is an obvious choice! I'm typically a healthy eater, but once in a while I do indulge. I'm also usually not one for throwing a business under the bus, but if one needs throwing... So I ordered a coffee and picked a delicious looking donut from their case. As I'm walking to the door to go back to my car, I take a bite. This had to be the most bland, nothing tasting donut I've ever had. I was so surprised that I had to take a second bite. Unfortunately confirmed. If sadness had a taste, this was it. ?? And probably for the first time in my life, 3/4 of a donut got thrown in the trash. My first thought was no wonder they took the word Donuts out of the name of their company! Grateful that the coffee did not disappoint like the donut did. Clearly in their quest to become whatever they are today, they have completely (at least for my one sample) put quality of donuts on the back burner. How about your company? And it's not just all about quality of product, but also quality of experience! When your customers and prospects interact with you and your product and your people, do they rave and refer, or do you get thrown under the bus? Sometimes you won't even know because they'll just stop buying from you. Other times People will put a negative post out on social. ?? Check yourself. Ask your customers. Do some mystery shopping. Perhaps an undercover boss experience may be in order. Just don't let your quality of product, service or experience turn customers away. #quality #customerexperience #donuts #tradeshows

WAIT! What can a church food distribution program teach me about #organizing my #business?" Find out in this “Moment of Clarity”! -------------------------- Now, a few years back, I had the privilege of #volunteering for a church food distribution program where people would come and they would pick up food that was donated, and we put it all together. So the way it worked was this. We would go in to the lower level of the church. We would take these boxes and we would number the boxes and we put in them dry food. So that could be pastas and cans of beans and cans of vegetables and potato chips, snacks, things like that. We would fill that box. And we’d put that on a cart, and when the cart was full, that would move into the cold room. Now, I was impressed with how this operation worked, because I was there one night where in a two hour period, we served 180 families, 180 families! Mindblowing. So what can we take away from this in terms of organization and planning for a business? When they first designed this program, do you think that that design was in place? It was exactly that. And it worked great the first time. Doubtful. I'm sure they started small. I'm sure they started by trying to pack everything at once and just hand it to people, and they began to find places where there were pain points, things that were slowing down. So they adjusted the process. Well, when you're designing something for your business, a new product or a new service, you sometimes can take months and months to plan every detail. You just see how it's going to be, and you plan every single detail. But you don't actually get started. And when you do get started, almost right away, your plan goes awry. Well, that's because we can't anticipate things. We can't control the different situations that may arise, the different people we might encounter, the different things they need from the different level of attention they need from us. We need to be flexible. So here's an idea. When you've got a product or service, yes, you got to do some planning, plan for it, but also plan for a lot of flexibility. And then just dive into it. As you hit #painpoints, note those pain points, and then figure out different ways that you can overcome those pain points. Try something new one time, see if that works better. Try this, try that. I've done that in some of the products and I've offered. I knew exactly how it was going to work, and by the time you get the second client, guess what, it doesn't work that way. So, I’ve got to adjust and try again. You need to do the same thing. And when you do that long enough, you adjust these pain points, you keep adjusting and adjusting. Before long, people will be looking at you going, “Wow! What an incredibly tight process. Absolutely professional. Absolutely amazing!” Well, yeah, because it came with experience and it came with flexibility.

Lehi Bakery customers often ask us to start making new products.?Most of these requests are either too niche or would be too costly. But, every once in a while, an insightful customer request turns into a permanent menu item. Last April, a frequent customer wanted to order some donuts for a school birthday party. She requested 32?"mini square donuts". Despite never making them before, we figured it was an order we could easily attempt. After the mini square donuts were completed and beloved by the entire staff, we started testing them in our retail cases. They have been a hit ever since.?Not only are they adorable, but they provide a lower cost menu item in a world of rapid food cost inflation. Being receptive to our customer's requests and feedback helps us continuously refine our products and procedures. We are grateful for our passionate customer base and their insights that help us become a better version of ourselves each day. (Photo:?Several varieties of our mini square donuts.?Thankfully, their cuteness offsets the far less adorable guy in the picture.) #smallbusiness #bakery #donuts #hospitality #customerinsights

Do you have Donuts on your menu? ?? ?? ?? When was the last time you had a real PM performed on your fryers? I'm not talking about someone just running a cursory PM with their eyes (yes, that happens out there ??), I'm talking about REAL #plannedmaintenance for fryers: ? Clean burners ? Check gas pressure (where applicable) ? Check operation sequence ? Check pilot voltage and safety operation ? Check and calibrate thermostat ? Check and tighten all connections ? Inspect for gas leaks (where applicable) ? Inspect unit internally, front and back, for signs of excessive oil build-up, oil migration, or leaks. ? Clean all excessive oil from the cabinet interior. ? Check ball valve for leaks? ? Provide estimate of parts and repairs needed Believe it or not, some folks think "I'll just wait until it breaks. I can't afford a PM". Surprise downtime will cost you way more $$$ as an operator than just putting your fryers on a consistent PM schedule. With a PM, we can find issues before they become a problem, and get them fixed ahead of unscheduled downtime, or, even worse, unforeseen #safety issues. If you've got any interest in having Tech24 see if you qualify for one of our industry-leading PM plans, shoot me a message.

Econautics believes that the most critical issues of today are all interconnected. For example, you can't achieve health equity if patients don't have access to clean air to breathe, water to drink, and healthful foods to eat. That's why we are actively seeking out and #learning from other #nonprofits in the City of Fort Worth throughout our #reorganization this year. We are #listening to established nonprofits about their challenges, successes and opportunities. We are working to create new #partnerships and to incorporate this #feedback as we design our programs. #Together, we can create #transformationalchange. This week, we want to say thank you to Taste Project Founder Jeff Williams for his time! If you haven't heard of this awesome organization, Taste Project is a nonprofit with a mission to: "feed, educate, and serve our community so they may “…taste and see the Lord is good.”?Psalm 34:8. ...Our first project, a non-profit restaurant, focuses on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask guests to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra." Learn more on their website https://lnkd.in/gX-3HWxa or check them out at: Taste Community Restaurant 1200 South Main Street Fort Worth, Texas 76104 P.S. - Do you know of an awesome local nonprofit that we should check out? E-mail us at [email protected]!