Single Cuisine

In my area, there is a little almost hole-in-the-wall restaurant that just sells one type of food - Mexican. Not Chinese, no steak and chips, no pizza no Thai or Indian just great fresh Mexican food. The interior is plain, the staff young but the food is delicious.

And they are packed most nights. To get in you have to book – often weeks in advance.

They have picked their 'one thing' and they do it better than anyone else in the area.

How well have you chosen your 'One thing'? Do you have a 'One thing' or are you trying to be something to everybody and ending up little to anyone??

Yep, you need to nail a niche and work it to death. Here's how:

1 ) Learn from single cuisine restaurants - choose one product or range of products that fit comfortably under an Umbrella term (Mexican in their case, Profitability in mine) and that you know folks need. You have to provide a needed solution to an existing problem.

2) Make sure that it is a product or service that you can deliver better than or at least equal to anyone else. You want to create raving fans, not just customers.

3) The range under the 'Umbrella' can be varied to suit changing customer needs and tastes / wants - but it should not start to stray into 'Jack of all Trades' territory.

Better to be indispensable to a few than nothing to many…

Have a clear message that speaks to the problem you solve, who for & the result folks can expect. Above all do not be afraid to narrow your offering down.

Just like this Mexican restaurant...

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