I consider myself a true foodie.
Meaning that I don’t choose what I eat based on ethnicity, ingredients, name, or price.
If it tastes good, I’m in there – regardless of what others may say.
So it doesn’t shame me one iota to to say to you…
I freakin’ LOVE my Taco Bell.
Living in Southern California, there ain’t any shortage of amazing and AUTHENTIC taco stands and “roach coaches” (among my favorites are King Taco and El Taquito).
But those places don’t get me a-jonesin’ to make a run for the border every two weeks the way Taco Bell does.
Tostadas – slather it with two packs of hot sauce and I’m off to the races.
Meximelts – a flour envelope of ooey, gooey, cheesy goodness.
Taco Supremes – the sour cream never fails to put me on cloud nine.
Just imagining it now as I write this to you got me salivating like a half-starved pit bull eyeing a 20-ounce T-bone.
One reason that Taco Bell cynics and detractors turn their nose up at them is the fact that basically every item on their menu is made of the same simple ingredients in various quantities and combinations…
Tortillas, seasoned “meat”, beans, cheese, lettuce, tomatoes, and a few condiments.
Admittedly, while I wouldn’t call their stuff “high cuisine”, it IS highly efficient business that works VERY well for them.
(The stock price for Taco Bell’s owner YUM! Brands Inc. continues to climb year after year, with a current market cap of $27 billion, in spite of the global economic downturn.)
It’s time for you to “make a run for the border” in your business…
Before you start, remember, there’s an appropriate time for innovation, acquisition, and expansion – this isn’t it.
First, take an inventory your CURRENT assets: products, services, partnerships, customers, etc.
Next, find ways to mix and match your “ingredients” into a different, valuable offering.
Maybe you bundle some products together in a way that you’ve never done before.
Or you take a “toll booth” position and connect your customers with one of your partners.
This is brainstorming time – focus on quantity, not quality.
Get creative, but stick to what you currently have on your inventory list.
The Cheesy Double Decker Taco didn’t make it onto the menu by adding a new, exotic, fire-roasted pepper salsa.
Cheers to your success!
Philipp
P.S. There was enough interest for my goal-setting workshop, so I’m working on scheduling now. If you’re still interested and haven’t yet told me your scheduling preference, let me know.
Just COMMENT BELOW with your preference of a weekend/weekday, daytime/evening session. (e.g., “Phil, I’m interested and would like a weekend evening session.)
