Failure Friday: “They said it was a wonderful opportunity…”
In this week’s Failure Friday segment, we hear from a private chef who sets out to bring the restaurant experience to your home. Along the way, he learns a valuable lesson: giving out free food to Instagram influencers doesn’t lead to new business!
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What It's About
A private chef wonders why he took that boat job.
Notes from Chris
Episode 1917
I believe we can learn as much from failure as we can from success, if not more. It’s with this principle in mind that I offer you a weekly segment called Failure Friday: a collection of short stories all about mistakes, missteps, disasters, and of course, failure. Just like our Throwback Thursday segment, you’ll hear directly from side hustlers who have struggled to get something off the ground. They’ll tell you a short story of something that went very wrong. The stories will vary, but often it starts with an idea, what they thought would happen and what really happened—and of course, what they learned. Today’s short story features Chris Spear from Frederick, Maryland. We told the successful story of his culinary adventures on Episode #1557. As you’ll hear in this story, “When you’re starting out, you think you have to do whatever it takes to get in front of customers…” But that’s not always a good idea; sometimes you just end up giving things away with no return at all. Listen to today's episode to learn more...MENTIONED IN THIS EPISODE:
- Thanks to Chris for sharing this transparent and truthful story. Check out his website at PerfectLittleBites.com.
- Catering Chef Cooks Up Private Meals: When a catering chef learns to offer an in-home restaurant experience, he proves that knife guys don’t always finish last.
- Private Chef Turns Performance Food Into $30,000/Month Hustle: A California professional uses her autoimmune disease to learn about healthy performance food, creating two businesses in the process.
- Nacho Average Tacos! Chef Puts Twist on Mexican Culinary Classics: A San Diego chef turns her weekend catering gig into a popular brick and mortar restaurant for visitors on both sides of the border.
