Maximising clinic profitability

Last week I assisted my biz buddy Nicola to deliver an amazing retreat for 11 fabulous women, who wanted some clarity around living a meaningful life as they moved into their autumn years.?

She knew that I’d once built a ready meal cooking business and that some people still hankered after my homemade fluffy mash-topped fish pies, tender chicken and vegetable pies and Christmassy all butter pastry mince pies - and no, it wasn’t all about pies!

Whilst Nicola nurtured the ladies, gave them space to swim, sew, write and paint, we also wanted them to have the freedom to also say YES to delicious meals, without restraint.?

As they hungrily eyed the laden table, the fragrance of fresh basil nestling on the caprese salad naughtily heightening their desire to eat, I’d enthusiastically invite them to help themselves.

At the retreat I had tight timeframes in which to serve up breakfast, lunches, dinners plus coffee and cake breaks so I had to be very well organised, work efficiently and deliver on time, every time - whilst feeding the insatiable dishwasher in between!?

And it wasn’t easy, given that I was in an unfamiliar kitchen with unknown equipment and an industrial oven which had been used so much that there were no longer any heat guides on the temperature controller!

Cooking was therefore a bit hit and miss but luckily the fire alarm only went off once and thankfully I caught the whopping meringue way before it properly turned into a heap of crunchy black powder…

But I digress; whether you’re managing mass catering or a busy clinic, the same rules apply:?

1. In catering and clinic life, you must have excellent organisation in place to ensure that nothing is forgotten or slips through the cracks causing unnecessary dramas or failure to deliver top notch service
2. Just like the food must be made with love and nurtured to develop optimum depth of flavour, the team also needs to be cared for and appreciated to maximise their potential
3. There must be processes in place so that nobody’s time is wasted, people are not left waiting for what they came for or end up with something under par, leaving them feeling hugely disappointed
4. In catering, systems at the food table must make sense; the queue starts with plates, main course, salads, dressings, then cutlery and napkins. Clinic systems must make it effortless for patients to book, be appropriately reminded, be rebooked to ensure optimal health outcomes and be nurtured afterwards and not abandoned for fear of ‘annoying’ them
5. Again, in both cases, profitability must be ensured to avoid a huge ton of work for little recompense. Mass cooking takes its toll on your body just like a daily full patient list takes its toll on your hands.?

Indeed, you may be surprised to hear that some organised and efficient sole practitioners actually make more money per year than the principal at their local multidisciplinary!?

Yup that’s a crazy fact, right there.

And that’s why, when you come aboard the Private Practice Profits program for 3 months you’d better believe that your plan will uncover where the money drains are, where more profit lurks and where you can serve more people whilst saving your time, energy and your hands.?

As one clinic owner put it, “Gilly you’re always a good kick up the backside - because sometimes I need it! Plus you bring my focus back to what’s important.”

You can find out more below and get on the road to improved efficiency and sustainable growth whilst earning a great deal more than your profitable sole trader down the road.?

bit.ly/ppp3m