Money To Live

October 3, 2008

Earn More: Streamlining

Filed under: career,earn more — by moneytolive @ 5:00 am
Tags: ,

In the October 2008 issue of Money Magazine, Traci Higgins tells how she expanded her personal chef business.

Traci started off bringing food to clients’ homes and cooking in their kitchens, which is a common way that peronal chefs start out in the business. She spent hours driving all over town and going to multiple grocery stores every day, just to repeat cooking many of the same dishes at different clients’ homes.

To reduce the driving and the repeated effort of making the same dish in different homes, Traci rented a 600-sq-foot kitchen for a six month trial. She cooked a small number of dishes centrally and turned her business into a meal delivery business. The business took off, with revenue over $700,000 in 2007.

I really like how Traci gave herself a trial period for the central kitchen. She decided to try for six months and would re-evaluate the plan.


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