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Blog test 1, 2, 3

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25A – What’s Next?

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EXISTING MARKET: What’s next? The next step for me is targeting local restaurant businesses and pitching my services to them as potential customers. In essence, it’s time to make a sale. Path: I interviewed representatives from three companies: Relish, Mojo Hogtown, and The Swamp. With these businesses, I discussed that I believe my next step as a venture is simply making a sale. Each interviewee partly agreed, but was also able to add some insight into what they believe I should be doing next: Relish: Here, I learned that I should start building a “resume.” In other words, I need to get experience under my belt to work my way up to bigger clients. Mojo Hogtown: I did not get much additional feedback here. The only advice I received was to build a convincing case why a restaurant should adopt an allergy menu as opposed to just training servers and chefs to be cognizant and accommodating of individuals with food allergies. The Swamp: Here, I was advised to conduc...
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5A Identifying Local Opportunities

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In the general spirit of entrepreneurship (that is, in the spirit of solving other’s problems), many of the problems discussed below lend themselves to non-profit solutions. These stories come from a couple of different newspapers that report in and around my hometown near Tampa, Florida. 1.      Community Rallies to Help Fire Damaged McLane Middle School Link: https://www.ospreyobserver.com/2019/08/community-rallies-to-help-fire-damaged-mclane-middle-school/ The story: In July of this year, a local middle school was struck by lightning and destroyed seven classr5ooms leaving teachers to purchase new supplies and move the classrooms to new, portable locations. The problem: Seven teacher and seven classrooms of middle school students are without a permanent classroom location, which could lead to uncomfortable working conditions for teachers and underperformance on the part of students Who has the problem? The teachers, administration, and studen...
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4A - Forming An Opportunity Belief

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1.  I believe that there is a problem in that not all restaurants have expansive allergy menus. 2.  I have grown up with severe food allergies and around others who have severe food allergies. I have always been more drawn to and virtually forced to eat at restaurants which have expansive allergy menus. Individuals with severe food allergies can have life-threatening complications when exposed to allergens and this is a problem in children  and  adults. Considering my experiences and the fact that the percentage of Americans with food allergies is roughly 10% (and the percentage grew by a factor of 3 between 1997 and 2008), it seems that a small restaurant business would be able to expand their customer base and improve their average customer experience if they are very capable of accommodating people with food allergies. I believe that a company would be willing to outsource the creation of an exhaustive allergy menu to an individual with experience relying on...
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