Sunday, March 11, 2012
The key to sustainability in food or any business
That means revenue.
No organization can survive on wishful thinking. You have to sell something. You have to create continuing revenue. You have to fix a problem, provide a needed service, or create innovations that make life better.
Without sales and revenue coming in, the idea of a sustainable bottom line is a myth.
That's my story and I'm stickin' to it.
The Wisconsin Innovation Kitchen offers a powerful tool for food based businesses, especially restaurants, to grow sales and revenues by creating and selling their own private label food brands. More options mean more ways for customers to buy. More options. More customers. More revenue.
You don't get a bottom line until you create and grow a top line.