Juggling in 3D 395: Brunch
Claire writes: "We had a big family celebration last weekend and went out for Sunday Lunch at a restaurant in the Midlands which is hoping, with reason, for a Michelin star. My brother has been there before and we had high expectations and felt lucky to get a table. On arrival we were handed the brunch menu. There were 2 lunch choices - roast lamb or duck salad. The rest was definitely skewed towards breakfast. When we enquired about starters we were told that we could choose from the menu. Didn't fancy porridge or croissants! And even more surprisingly we were brought blueberry muffins... with the wine!
Whether we are selling a meal or ourselves, it's important to be clear about what we are selling. It's equally important that we consider what the customer or organisation want. It won't surprise you to know that there were only 12 people in this restaurant at peak Sunday lunchtime.
If you're looking at a change of job, how are you going to find out what the organisation wants? And how will you sell them what you bring? Because you may have many more transferable skills than you think... but it's all in the marketing and how you communicate that. If they want a main course, they won't be looking for blueberry muffins! But you could sell another item using the same or similar ingredients. After all adding smoked salmon could have produced smoked salmon blinis with blueberry coulis."
Love this? Do us a favour and send it to five people. Who thinks like you? You could send it to someone who you know who likes food!
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